Quoting Dale Shipp to Jim Weller <=-
Drop = 1/64 tsp
A drop is in reality a very imprecise quantity. In a chem lab a
burette might dispense anywhere from 10 to 50 drops per ml depending
on the fineness of the tip.
Hint or Trace = 1/128 tsp
And how does one obtain a half drop? Wait for a drop to partially
form and wash it from the tip and into a vessel with a squirt of
distilled water.
Would that be like the amount of vermouth in an extra dry martini?
Even a 15:1 martini would have 4 whole ml of vermouth for 60 ml of gin.
Churchill is said to have poured gin into a glass while facing east
so that he was looking towards France, the homeland of dry vermouth,
as he poured.
Speaking of cocktails yesterday was International Hangover Awareness
Day:
"The hangover is the bogeyman that has bedeviled humankind ever
since we solved the riddle of what to do with all that extra grain
and fruit left over from the harvest. Something needs to be done
about this menace. I mean, can't Science get together and form like
a global Manhattan Project for hangovers; we'll call it the
Restoration of Dignity Project and finally put a stake in this
vampire's black heart. Because, at this point, and I hate to get
into conspiracy theories, but it seems like the Powers That Be, that
shadowy cabal pulling all the strings, don't really want a cure,
that they want to keep the penance attached to the pleasure, because
they're afraid the working class might just go on a permanent bender
if there's no price to pay." - Frank Rich Kelly
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Abbey Cocktail
Categories: Beverages, Alcohol
Yield: 1 serving
2 oz Gin
1 oz Orange juice
3 ds Dark vermouth
3 ds Angostura bitters
MMMMM
Cheers
Jim
... Humans aren't at the top of the food chain. Mosquitoes are!
... Ever been camping?
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