It’s always nice to hear from an old friend, and we’re sure you remember our old friend Matt Stache, he of the dangerous implements and dashing decapitations (of Champagne bottles). He chatted with us on Twitter last night about the Gimlet recipe and passed along a handy tip for making an easier-to-mix and incidentally better-for-you bar sugar.
@raincoaster Sounds like a delicious gimlet. I’ve got a secret trick for making honey more soluble in cocktails and less “mouthy” #Chemistry
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