Pinches, splashes and variable fruit make these recipes starting points, not laboratory specifications. Asian Sour’s 3½ oz/120 ml is inconsistent; Yuzu Lemonade later leaves added water dependent on shaker capacity.
Full supplied 227-page ebook read and visually inspected. PDF position, not printed-page number; primary for stated recipes/practices, not all background claims.
Little Tokyo Cooler uses cucumber, peppercorns, salt and citric acid; fruit-citrus drinks adjust sweeteners when substituting concentrate, puree or juice. Tamarind Cooler is described as sweet-sour.
PDF 181
PDF 157
Fruit, bitterness, salt and acid alternatives
Paraphrase and locator checked against supplied text and page images. Verified means faithful source capture, not endorsement of disputed units or factual claims.
No access / Whiskey Excerpts Database (USWA)
Paraphrase verified against the supplied source, not a direct quotation or independent factual endorsement.
Evidence
Little Tokyo Cooler uses cucumber, peppercorns, salt and citric acid; fruit-citrus drinks adjust sweeteners when substituting concentrate, puree or juice. Tamarind Cooler is described as sweet-sour.
Location and context
No access, PDF 157–181; Fruit, bitterness, salt and acid alternatives. Supplied reflowed ebook; PDF positions are not print-page numbers.
Annotation
Pinches, splashes and variable fruit make these recipes starting points, not laboratory specifications. Asian Sour’s 3½ oz/120 ml is inconsistent; Yuzu Lemonade later leaves added water dependent on shaker capacity.
Full synthesis 