Ice Straining a Vieux Carré | Milk Street at Home

​In the latest edition of Milk Street at Home *cocktail hour,* Editorial Director J.M. Hirsch talks ice: Why it's important and why dilution isn't always a bad thing. You've seen bartenders chill drinks in a cocktail shaker, but Hirsch shows us another method of chilling and diluting that's far more delicate and nuanced: straining a drink through crushed ice. Try it in the herbal—and stiff—New Orleans cocktail he demonstrates here, or any time you need a more subtle way to chill and dilute a drink.​ #MilkStreetatHome #Cocktails #Drinks #Bartending

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Видео Ice Straining a Vieux Carré | Milk Street at Home канала Christopher Kimball’s Milk Street