h a l f b a k e r yBunned. James Bunned.
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Basically you have the measure of spirit in a widget style device in the soda and then when you open the container the pressure difference opens the vile containing the spirit so you get the just mixed flavor.
It would also be good for sports drinks but instead of a spirit you would have a vitamin or
whatever.
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Not sure I understand what the benefit is. Are there things that are best not to pre-mix? |
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Alcohol just mixed does taste differently to one that has sat in a can or bottle for a few weeks.
Also Vitamins are more effective if they are kept separate from the fluid while in storage |
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//opens the "vile" containing the spirit so you get the just mixed flavor//
AKA praying to the porcelain gods...
Spelling aside - "why not?" - croissant |
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I submit, that this freshly-mixed alcohol thing is an urban myth. |
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Even if one that GrandMet et al. have been uncommon slow in exploting. "Shaken not stirred," indeed, what a load of preening flatulence. |
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This could be a very marketable gimmick. Imagine the mixer and bottle are clear. When you open the bottle the coloured spirit is ejected from jets in the widjet creating a spiraling candystripe effect in the bottle! Maximising density and viscosity difference between mixer and spirit would help delay mixing. Croissant dunked in creme-de-menthe and a job at Diageo. |
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BlissMiss: Remember, beer is food but food is not beer. |
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"my views"
The length of his name affects your views on drinking? |
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Sorry, doesn't seem to be possible to change my username without deleting everything... |
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walks down catwalk gives a twirl - po - op - po - walks back up the catwalk to find cp - final flourish. |
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half - halved his name with help from jutta. shall we have a referendum on a new name for .. "referee" (as a suggestion?) |
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As it happens, half of the help in handling the halving my handle to "half" was handed out by a helpful admin. |
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steviej: It's the preservatives in the ready-mixed drinks that make them taste funny, not the fact that it was mixed when bottled. Vitamins are not a really a factor when you're busy destroying your liver with alcohol. |
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While your idea may not change the flavor much, gadgets and such make great selling points- you might see the popularity skyrocket just because it "does something" when you open it. Here's a croissant, but I warn you- the butter's already in it. |
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as an occasional practising alcohol drinker, and one not extremely impressed with bartenders and their 'skills', this idea gets my freshly mixed rum and coke at the beach flavored crossaint |
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po - oq - po - od - bo - od - oq - po. (po doing half gainer twisting flip) |
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Since when has Bond been politically correct? |
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// bruise good gin by shaking it // |
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Is there some kind of adverse chemical reaction that takes place when gin is shaken causing it to break apart or something? |
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Hmmm - I don't know about that, bc and ub - I have to shake my sloe gin every day in order for the flavour of the sloes to permeate the gin - but it is in an airtight demi-john - would that prevent this 'bruising' of which you speak? |
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