Independent tertiary corroboration for ZET-176. Retained as a formulation principle, not as a fixed recipe ratio.
In the general sour-method discussion, Dominé explains that base spirits behave differently and that the finished drink should be tasted before proportions are finalized.
Dominé treats the sour as a flexible structure: different base spirits, including American whiskey and Scotch, change the drink’s balance, so the sugar, acidity, and spirit proportions should be adjusted by tasting rather than copied blindly.
PDF sheet 959
PDF sheet 959
Cocktails — Sour
OCR text was checked against the rendered PDF sheet at high resolution during the complete 1,288-sheet textual and visual review.
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