Comments by "CuteCatFaith" (@CuteCatFaith) on "How to Make a Negroni" video.

  1. Not my thing, but really nice demonstration.  They still make and serve Americanos here in France.  Also sell them ready made, actually not horribly bad.  Good explanations of "why."  Thanks.  Uprated.
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  2. Some people have preferences.  If I'm going to have a martini, American or UK style as I had them there, I may be choosy about what they're made with, the temperature of the alcohols, type of glass, et c.  I definitely won't hassle a mixologist, however:  that's rude.  I think he said "bruise a liquor," btw.
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  3. ***** Yes, Wencher-not.  I have a very old English language cookbook from what is now the UK -- early, early 19th c.  There is talk of "bruising" cherry pits in the processing of making cherry brandy.  I think in this case, however, since these are solid objects, it really meant putting strong weight on them to begin to damage them, so they'd yield more essence.  Right about the gin.  Not my drink, but I've had it shown to me how the oils must swirl correctly atop a properly made martini with gin treated correctly.  I must say, one of the best martinis I ever had WAS gin and was way up in Northumberland, nearly in Scotland, at a manor house in the country with accommodations, dining and a small, bright, serious cocktail area for imbibing "at the correct hour."  It was a Tanqueray martini and that lady did me proud.  YEOW!!!  I watched her and it did take a good minute or so.  WHOOOOOOOO!!!  :)  Greetings from France via the USA.
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