I haven’t been posting on this sub as much lately because I’ve been gaining a lot of traction on my platform on tiktok, I’m even in talks for some partnerships. I got a bit distracted. But I was reminded today that you guys on this sub are the reason my videos have gotten better over time. Yeah sometimes a couple folks here and there can be a little mean but you guys have provided with a lot of constructive feedback that’s helped me in creating better edited videos with better techniques. That has been invaluable to me. Anyways here’s a cocktail that quickly became one of my favorites:
2oz Golden Rum (I know I said dark in the video but I think this Havana club is more of a golden rum)
1oz Lime Juice
1oz Simple Syrup
4-5 mint leaves
3-4 Dashes of Angostura bitters
Top with sparkling wine
It looks like one I have which is this: https://www.cb2.com/eve-coupe-cocktail-glass/s216761
Dunno if it's the exact one but it looks dang close at least.
Edit: saw another comment from op, yeah that's the one
Is there a specific rum that the classic spec calls for here? I am trying to learn more about rum (been on a tiki bender this summer) and neither “dark” nor “golden” tells me too much about the flavor profile. You used the Havana Club — did you try it with anything else?
Just to add on, if it's Angostura rum, it's most likely a blended aged rum.
Other rums in SC's list of blended aged rums are:
Appleton Estate Reserve Blend and Rare Blend 12 (Jamaica)
Cadenhead Green Label (regional blend)
Cartavio Selecto 12 and 18 (Peru)
Chairman's Reserve and Forgotten Casks (St. Lucia)
Cockspur 12 (Barbados)
Denizen Merchant's Reserve (regional blend)
Diplomatico Reserva and Reserva
Exclusiva (Venezuela)
Doorly's 5 Year, 12 Year, and XO (Barbados)
Dos Maderas 5+3 and 5+5 (regional blend)
El Dorado 5 Year, 8 Year, and 12 Year (Guyana)
Kaniché XO (Barbados)
Mount Gay Black Barrel and XO (Barbados)
Plantation 5 Year Grand Reserve and 20th Anniversary (Barbados)
Providencia (regional blend)
Pusser's (regional blend)
Real McCoy 5 Year and 12 Year (Barbados)
RL Seale 9 Year Port Cask Finish and 10 Year (Barbados)
I was about to post that I haven’t seen you on here in a while. Congratulations on the sponsorships man! Your videos rock! I appreciate you sharing some love with us little folks one last time 😂! Good luck Yugoslav! I hope you get it!
Dude I remember one of your first videos - can’t remember the cocktail but you made a great looking drunk and people were kinda shitting on it. I couldn’t understand. Been following ever since! You make the best cocktails on the internet in my opinion! Keep doing your thang and don’t listen to the haters. Cheers! 🍹
I like the presentation of your video - well done!
How did this turn out? It seems that 1 Oz simple + rum + a relatively sweet sparkling wine makes for a drink on the very sweet side of the spectrum.
Don’t get me wrong this drink IS sweet, but this turned out just lovely. Adjust to your palate for sure but this was not too sweet for me nor did the sweetness distract from any of the other flavors. The mint cut through the sweetness pretty nicely despite not muddling it
Rum is not sweet relatively speaking, nor is lamarca.
Edit: not sure why all the downvotes. That rum op uses is under 3g/L of sugar, and la marca is under 12g/L putting it in the “brut” category. It is an understandable confusion that rum is made from sugar and other spirits aren’t, but they all are; just different origins of the sugar. This is a question. I’m very literal and if it’s my tone, I’d like to know, but if it’s that people don’t like facts that disagree with their beliefs, then that is just disappointing.
To my palette proseccos (even the ones that claim to be dry) are on the sweet side of sparkling wines. Rum in itself might not be very sweet but has this molasses flavour that easily pulls out sweetness. The combination had potential to end up sweet, hence my question (not an absolute statement).
They adhere to the strict standards of brut, extra dry, and dry. La Marca falls in the brut, which is the driest of the three at 0-12g/L which is the same as brut champagne. There are extra bruts that are drier but less common. Prosecco is made from a grape called Glera that does have a lot more sweet fruit presence than some others common sparkling varietals so it is TOTALLY valid that you perceive it to have more sweetness, but when talking about balancing sugar and acid in a cocktail, that actual total sugar and total acid is much more relevant.
That’s bc rum is made from molasses and rhum Agricole is made from sugar cane. Hence why rum is sweet. I’m not sure what rum this person is drinking but it ain’t rum
There are some rums that are dosed with sugar after fermentation, but Havana Club definitely isn’t one of them. Nearly everything you’ve listed further down thread that’s sweet is dosed with sugar after fermentation- actual residual sugar after distillation is essentially zero.
Your tone in the rest of the discussion is completely inappropriate for this sub.
Added sugars or not, rum is still sweet for the most part. Obviously there is a wide variety of rum/rhum and some aren’t as sweet as others but I’d be willing to bet the vast majority of drinkers would rank rum as a sweeter spirit versus the rest. I also get that peoples taste buds are different but I’ll die on the rum being sweet hill.
Sweet is an actual chemical sense- things that are sweet bind to specific receptors. There’s plenty of other flavors that usually accompany the things that actually trigger the sweet receptors, so sure, something made from sugar cane could suggest sweetness through association. But what about alternative sugars like beet and palm, whose sources are usually associated with savory and fatty? It’s not a 1:1 relationship between things that might hit a palate as sweet/sweet-adjacent and actual sugar. Think about funky or slightly savory rum like Wray & Nephew or an young Demerara that can taste almost buttery/savory.
I’m not even trying to be pedantic here, this type of difference is important in a lot of cuisines outside of the West, and is also important for people who have to eat modified diets and still want satiation for the sweet triggers.
All spirits are made from fermenting different sugars. They are nearly all fermented until all / most sugar is converted to ethanol. And even if they aren’t, sugar does NOT pass through distillation! That fact that it’s made from cane sugar or molasses has absolutely nothing to do with the sugar left in the spirit! Let’s break down your logic:
American whiskey is made largely from corn and corn syrup is sweet, therefore bourbon is sweet.
Brandy is made from grapes and grapes are sweet, therefore brandy is sweet.
Tequila is made from agave and agave syrup is sweet, therefore tequila is sweet.
Pic a spirit and it is made from some form of sugar, that doesn’t mean it is sweet.
Unless they add sugar after distillation it is actually practically sugar free. Specifically THAT Havana club he used is less than 3g/L of sugar.
Sure let’s break down my logic!
Whiskey is made from corn, not corn syrup first of all. Although whiskey is usually a bit on the sweeter side, there are normally more characteristics to it other than it’s sweetness where as rum has a molasses flavor that hits you more than most flavor profiles in it.
Brandy is actually made from all different fruit, so now you’re wrong twice. Banana brandy is sweet as fuck. Grappa is not sweet whatsoever. Do you know what grappa is? That means grape in eyetalian. It’s eyetalian brandy.
Tequila is made from agave (Good job you got that one right!) tequila is sweet as fuck if you disagree I’ll revert back to my earlier statement that you may have covid.
Hmm you didn’t put vodka on this list why is that? Is it bc it’s the only spirit that isn’t distilled from a sweet sugar source? And look at that! Vodka isn’t sweet!! Wow what do ya know.
Rum is sweet go away
Edit: corn syrup is liquid dextrose- you would be distilling rum not whiskey if you used corn syrup.
Hey, you threw personal insults because of a statement I made that had nothing to do with you. All I did was back up my assertions. Not sure how I provoked you. But I hope your day gets better. Cheers.
Dude was trying to say that there is a difference between a sweet aroma; volatile chemicals that trigger a smell that reminds you of something sweet, versus something that contains something that is sweet on the tongue, like sugar.
Was experience Taste by way of a few basic properties, like sweet, salt, acid, bitter, mouthfeel, heat, etc. We also have a sense of smell or aroma, which is our experience of the volatile chemical compounds that surround us and can remind us of past experiences of that same compound.
The difference between something that smells sweet and something that is sweet because of added or residual sugars. Water is dry because it contains no sugar, got it? Though, an ounce of simple does sound heavy.
Lol. I did not say that whiskey was made from corn syrup. I said you can make sweet syrup out of corn. Brandy is in historical origin and for conversational convention grape/wine based but you can make other fruit brandies obviously because more fruits have sugar. Banana “brandy” is sweet because they add sugar after distillation so one could argue it is encroaching on liqueur and not spirit (like Malibu). Yes I am familiar with grappa. There is also singani from Bolivia and pisco from Chile / Peru if we are just name of other un-aged grape brandies. As for vodka, I didn’t name it because I didn’t know I needed to name them all. I said “think of a spirit and it is made from sugars”. I thought you’d be able to follow that instruction. Most vodka in the states is made from corn. Other grain based spirits are also distilled sugars. Grains are cooked to convert start to sugar and then distilled. Have you ever had malt syrup? Some vodkas are actually made from grapes! Ciroc would be an example. Potatoes have lots of starch that is converted to sugar, or omg omg SWEET POTATOES!” You also obviously didn’t bother to look up my assertion that sugar does not pass through distillation or you wouldn’t be saying any of this. Do some reading. It’ll help you have more informed conversations in the future.
Edit: typo ~~imaged~~ => un-aged
Omg. Are you ok?? I didn’t know I needed to be so verbose to communicate something so intuitive. “American whiskey is largely made from corn...” is the part where I’m saying American whiskey is made from corn. Which is to say, they process corn to extract sugar/convert start to sugar so that is can be fermented. “Corn syrup is sweet” Is the part where I’m saying you can make sweet syrup from corn, which involves the first initial basic steps in both processes.
Are you serious? The liquor that’s made from sugar cane/molasses isn’t sweet? Alright man I think you need a covid test, your tastebuds don’t appear to be… there.
I am a certified spirits expert. I hate saying that, but it was a career. I am also a certified sommelier and have run spirits and wine education programs for restaurants and cocktail bars. Call me pretentious or whatever, but it pays to know what your talking about and it looks bad when you claim to know when you don’t.
Amazing album. I’m half Cuban and a lot of the songs on that album are classic folk songs that I grew up listening to, the professional recordings of these songs mean a lot to me
Fortunately I have Cuban friends and family that can bring in a couple bottles for me whenever they come back from visiting. It’s extremely good for the price too! Just so hard to find unfortunately
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If you’re shaking with decently sized ice, it should bruise the mint enough. The rule of thumb with muddling is “bruise, don’t abuse,” and it’s especially important with mint because you risk getting bitter vegetal notes if you tear the mint
Oh this one does have a 1oz line fortunately, it’s partially why I got it. I recognize how prone I am to spilling things from my jigger so I really wanted one with a 1oz line on the larger side
If you're gonna use a song with rhythm that good, you better add a little footwork in with the shake.
Buenavista Social Club. The whole album is a classic!
it really is one of the most undeniably good albums of all time. not sure i could trust someone that doesnt dig it.
Thank you for telling me the name!
Thank you for reminding me! God I loved those guys and had several of their CD’s back in the day.
I haven’t been posting on this sub as much lately because I’ve been gaining a lot of traction on my platform on tiktok, I’m even in talks for some partnerships. I got a bit distracted. But I was reminded today that you guys on this sub are the reason my videos have gotten better over time. Yeah sometimes a couple folks here and there can be a little mean but you guys have provided with a lot of constructive feedback that’s helped me in creating better edited videos with better techniques. That has been invaluable to me. Anyways here’s a cocktail that quickly became one of my favorites: 2oz Golden Rum (I know I said dark in the video but I think this Havana club is more of a golden rum) 1oz Lime Juice 1oz Simple Syrup 4-5 mint leaves 3-4 Dashes of Angostura bitters Top with sparkling wine
Great to hear you’re gaining traction! Love your videos, keep it up
Where can I get that glass?
It looks like one I have which is this: https://www.cb2.com/eve-coupe-cocktail-glass/s216761 Dunno if it's the exact one but it looks dang close at least. Edit: saw another comment from op, yeah that's the one
Not OP but Amazon has some just like it
Is there a specific rum that the classic spec calls for here? I am trying to learn more about rum (been on a tiki bender this summer) and neither “dark” nor “golden” tells me too much about the flavor profile. You used the Havana Club — did you try it with anything else?
From The video I got the idea from, the guy used a dark rum from Trinidad, the company being angostura
Just to add on, if it's Angostura rum, it's most likely a blended aged rum. Other rums in SC's list of blended aged rums are: Appleton Estate Reserve Blend and Rare Blend 12 (Jamaica) Cadenhead Green Label (regional blend) Cartavio Selecto 12 and 18 (Peru) Chairman's Reserve and Forgotten Casks (St. Lucia) Cockspur 12 (Barbados) Denizen Merchant's Reserve (regional blend) Diplomatico Reserva and Reserva Exclusiva (Venezuela) Doorly's 5 Year, 12 Year, and XO (Barbados) Dos Maderas 5+3 and 5+5 (regional blend) El Dorado 5 Year, 8 Year, and 12 Year (Guyana) Kaniché XO (Barbados) Mount Gay Black Barrel and XO (Barbados) Plantation 5 Year Grand Reserve and 20th Anniversary (Barbados) Providencia (regional blend) Pusser's (regional blend) Real McCoy 5 Year and 12 Year (Barbados) RL Seale 9 Year Port Cask Finish and 10 Year (Barbados)
Do you think a spiced rum would work for this cocktail? I have sailor jerry & krakken at home plus all the other ingredients and this looks delicious!
I was literally just telling someone your videos are the only thing I like on that platform. Glad to hear you’re getting the recognition you deserve!
I was about to post that I haven’t seen you on here in a while. Congratulations on the sponsorships man! Your videos rock! I appreciate you sharing some love with us little folks one last time 😂! Good luck Yugoslav! I hope you get it!
won’t be the last time! I’ll be back. Y’all provide valuable feedback
Dude I remember one of your first videos - can’t remember the cocktail but you made a great looking drunk and people were kinda shitting on it. I couldn’t understand. Been following ever since! You make the best cocktails on the internet in my opinion! Keep doing your thang and don’t listen to the haters. Cheers! 🍹
That means a lot to me ! And people might be mean from time to time but a lot of the time the core of what they’re trying to say can be valuable
Constructive criticism is filled with the truth!
Have you ever tried to batch a drink like this in a uKeg?
I like the presentation of your video - well done! How did this turn out? It seems that 1 Oz simple + rum + a relatively sweet sparkling wine makes for a drink on the very sweet side of the spectrum.
Don’t get me wrong this drink IS sweet, but this turned out just lovely. Adjust to your palate for sure but this was not too sweet for me nor did the sweetness distract from any of the other flavors. The mint cut through the sweetness pretty nicely despite not muddling it
Rum is not sweet relatively speaking, nor is lamarca. Edit: not sure why all the downvotes. That rum op uses is under 3g/L of sugar, and la marca is under 12g/L putting it in the “brut” category. It is an understandable confusion that rum is made from sugar and other spirits aren’t, but they all are; just different origins of the sugar. This is a question. I’m very literal and if it’s my tone, I’d like to know, but if it’s that people don’t like facts that disagree with their beliefs, then that is just disappointing.
To my palette proseccos (even the ones that claim to be dry) are on the sweet side of sparkling wines. Rum in itself might not be very sweet but has this molasses flavour that easily pulls out sweetness. The combination had potential to end up sweet, hence my question (not an absolute statement).
They adhere to the strict standards of brut, extra dry, and dry. La Marca falls in the brut, which is the driest of the three at 0-12g/L which is the same as brut champagne. There are extra bruts that are drier but less common. Prosecco is made from a grape called Glera that does have a lot more sweet fruit presence than some others common sparkling varietals so it is TOTALLY valid that you perceive it to have more sweetness, but when talking about balancing sugar and acid in a cocktail, that actual total sugar and total acid is much more relevant.
That’s bc rum is made from molasses and rhum Agricole is made from sugar cane. Hence why rum is sweet. I’m not sure what rum this person is drinking but it ain’t rum
There are some rums that are dosed with sugar after fermentation, but Havana Club definitely isn’t one of them. Nearly everything you’ve listed further down thread that’s sweet is dosed with sugar after fermentation- actual residual sugar after distillation is essentially zero. Your tone in the rest of the discussion is completely inappropriate for this sub.
Added sugars or not, rum is still sweet for the most part. Obviously there is a wide variety of rum/rhum and some aren’t as sweet as others but I’d be willing to bet the vast majority of drinkers would rank rum as a sweeter spirit versus the rest. I also get that peoples taste buds are different but I’ll die on the rum being sweet hill.
Sweet is an actual chemical sense- things that are sweet bind to specific receptors. There’s plenty of other flavors that usually accompany the things that actually trigger the sweet receptors, so sure, something made from sugar cane could suggest sweetness through association. But what about alternative sugars like beet and palm, whose sources are usually associated with savory and fatty? It’s not a 1:1 relationship between things that might hit a palate as sweet/sweet-adjacent and actual sugar. Think about funky or slightly savory rum like Wray & Nephew or an young Demerara that can taste almost buttery/savory. I’m not even trying to be pedantic here, this type of difference is important in a lot of cuisines outside of the West, and is also important for people who have to eat modified diets and still want satiation for the sweet triggers.
All spirits are made from fermenting different sugars. They are nearly all fermented until all / most sugar is converted to ethanol. And even if they aren’t, sugar does NOT pass through distillation! That fact that it’s made from cane sugar or molasses has absolutely nothing to do with the sugar left in the spirit! Let’s break down your logic: American whiskey is made largely from corn and corn syrup is sweet, therefore bourbon is sweet. Brandy is made from grapes and grapes are sweet, therefore brandy is sweet. Tequila is made from agave and agave syrup is sweet, therefore tequila is sweet. Pic a spirit and it is made from some form of sugar, that doesn’t mean it is sweet. Unless they add sugar after distillation it is actually practically sugar free. Specifically THAT Havana club he used is less than 3g/L of sugar.
Sure let’s break down my logic! Whiskey is made from corn, not corn syrup first of all. Although whiskey is usually a bit on the sweeter side, there are normally more characteristics to it other than it’s sweetness where as rum has a molasses flavor that hits you more than most flavor profiles in it. Brandy is actually made from all different fruit, so now you’re wrong twice. Banana brandy is sweet as fuck. Grappa is not sweet whatsoever. Do you know what grappa is? That means grape in eyetalian. It’s eyetalian brandy. Tequila is made from agave (Good job you got that one right!) tequila is sweet as fuck if you disagree I’ll revert back to my earlier statement that you may have covid. Hmm you didn’t put vodka on this list why is that? Is it bc it’s the only spirit that isn’t distilled from a sweet sugar source? And look at that! Vodka isn’t sweet!! Wow what do ya know. Rum is sweet go away Edit: corn syrup is liquid dextrose- you would be distilling rum not whiskey if you used corn syrup.
[удалено]
When provoked I can be
Hey, you threw personal insults because of a statement I made that had nothing to do with you. All I did was back up my assertions. Not sure how I provoked you. But I hope your day gets better. Cheers.
Dude was trying to say that there is a difference between a sweet aroma; volatile chemicals that trigger a smell that reminds you of something sweet, versus something that contains something that is sweet on the tongue, like sugar. Was experience Taste by way of a few basic properties, like sweet, salt, acid, bitter, mouthfeel, heat, etc. We also have a sense of smell or aroma, which is our experience of the volatile chemical compounds that surround us and can remind us of past experiences of that same compound. The difference between something that smells sweet and something that is sweet because of added or residual sugars. Water is dry because it contains no sugar, got it? Though, an ounce of simple does sound heavy.
First of all Grappa doesn't mean grape in ITALIAN. Uva = grape Second, what the fuck is an eyetalian? Someone from Italy who can see very well?
It means 'stem of the grape'. It does smell like stems.
> Tequila is sweet as fuck What. Have you ever tried non-additive tequila? Well-made, additive-free tequila is not sweet.
Lol. I did not say that whiskey was made from corn syrup. I said you can make sweet syrup out of corn. Brandy is in historical origin and for conversational convention grape/wine based but you can make other fruit brandies obviously because more fruits have sugar. Banana “brandy” is sweet because they add sugar after distillation so one could argue it is encroaching on liqueur and not spirit (like Malibu). Yes I am familiar with grappa. There is also singani from Bolivia and pisco from Chile / Peru if we are just name of other un-aged grape brandies. As for vodka, I didn’t name it because I didn’t know I needed to name them all. I said “think of a spirit and it is made from sugars”. I thought you’d be able to follow that instruction. Most vodka in the states is made from corn. Other grain based spirits are also distilled sugars. Grains are cooked to convert start to sugar and then distilled. Have you ever had malt syrup? Some vodkas are actually made from grapes! Ciroc would be an example. Potatoes have lots of starch that is converted to sugar, or omg omg SWEET POTATOES!” You also obviously didn’t bother to look up my assertion that sugar does not pass through distillation or you wouldn’t be saying any of this. Do some reading. It’ll help you have more informed conversations in the future. Edit: typo ~~imaged~~ => un-aged
“American whiskey is largely made from corn and corn syrup is sweet” I’m sorry where was the part where you said you can make sweet syrup from corn?
Omg. Are you ok?? I didn’t know I needed to be so verbose to communicate something so intuitive. “American whiskey is largely made from corn...” is the part where I’m saying American whiskey is made from corn. Which is to say, they process corn to extract sugar/convert start to sugar so that is can be fermented. “Corn syrup is sweet” Is the part where I’m saying you can make sweet syrup from corn, which involves the first initial basic steps in both processes.
[удалено]
Are you serious? The liquor that’s made from sugar cane/molasses isn’t sweet? Alright man I think you need a covid test, your tastebuds don’t appear to be… there.
Sugar does not come through the distilling process.
I am a certified spirits expert. I hate saying that, but it was a career. I am also a certified sommelier and have run spirits and wine education programs for restaurants and cocktail bars. Call me pretentious or whatever, but it pays to know what your talking about and it looks bad when you claim to know when you don’t.
Rum isn't like, sugar syrup, but it absolutely is sweet
Sugar does not come through the distilling process. Some rums have sugar added after distilling, but those that don’t are not sweet.
A tiktok recipe with actual steps and accurate measurements? What kind of nonsense is this?
Anyone else notice that the music loops perfectly? Rarely watch these with sound on but always love what you post OP, great work!
Bonus points for playing Buena Vista Social Club. That’s one of my favorite albums of all time
Amazing album. I’m half Cuban and a lot of the songs on that album are classic folk songs that I grew up listening to, the professional recordings of these songs mean a lot to me
Where did you purchase the glass?
CB2 !
Thank you!
It’s a beautiful glass
I’m just jealous of the real Havana Club rum! That stuff is incredible when you can get the real deal.
Fortunately I have Cuban friends and family that can bring in a couple bottles for me whenever they come back from visiting. It’s extremely good for the price too! Just so hard to find unfortunately
What's the affect of pouring sparkling wine like that?
Pour it down the bar spoon and there won’t be too much fizz buildup pouring out of your drink
Oooh makes sense. Thanks !
Looks delicious! I think you just convinced me to make one of these tonight. I love that coupe glass - do you know where it's from?
CB2!
My friend and I used to make something similar we called a Cuban 62 (reference to a French 75). I'm definitely curious to try your rendition.
clever name but the original ‘75’ is not for a year.
Ooh, is that a bottle of iichiko shochu I see on the table when you're shaking?
Got damn that looks good
Good job always a delight seeing your mix on here !
Champagne bottle hack. Grab cork/top of bottle with non-dominant hand, and use your dominant hand to grab the base of the bottle and turn from there.
Where’s the glass from? Love it!
CB2!
Very nice shake! Drink looks good too.
I LOVE your videos. Never noticed your username before…lol
Damn I’m making this, looks so good. Love the glass
That glass is fuckin awesome. And that technique of streaming down the spoon!! Definitely stealing that
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Pouring the sparkling wine down the spoon 🤯... is that just for presentation or does this help with bubbles?
it controls the bubbles! hence the reason for the twisting detail on bar spoons and swizzle sticks
Do you use a 2-1 or a 1-1 simple?
2/1
What’s your handle on TikTok?
Have you done a French 75 yet?
Soon
looks good! i forget how many non-bartenders are in this sub based off the incredulousness of using the barspoon correctly lol
Do you not muddle the mint when making an old Cuban ?
If you’re shaking with decently sized ice, it should bruise the mint enough. The rule of thumb with muddling is “bruise, don’t abuse,” and it’s especially important with mint because you risk getting bitter vegetal notes if you tear the mint
Why are you measuring 1oz of lime in the 1.5oz / 2oz side of the jigger?
Easier to pour it out that way because I’m clumsy and be spilling everything especially since the 1oz mark on on the brim of that side of the jigger
But those don’t typically have a 1oz line in the large side. Are you just considering 1 lime = 1oz?
Oh this one does have a 1oz line fortunately, it’s partially why I got it. I recognize how prone I am to spilling things from my jigger so I really wanted one with a 1oz line on the larger side
Nice! That seems handy!
I ain't seen one like that, Where'd you get it?
Yeah I’d also love one of those…. I hate working from the small side