I’m starting to sound like a teetotaler here, but the New York Times just published an article about how water can actually enhance the flavor of a cocktail (and coffee too). They explain by saying “the more alcoholic a drink is, the more it cloisters its aroma molecules, and the less aroma it releases into the air. Add water and there’s less alcohol to irritate and burn, and more aroma release.”
Hmm. I’ll have to give this practice.
throughtheliquorglass 