Liquor Tips(y)

In reverence to the fact that today is Friday, I’d like to talk about liquor. Liquor, as you and I both know, is great.  Fantastic. Superb. But there’s a way to make it better.

“What?” You say in disgust and/or awe. I understand your confusion and that’s why I’d like to take a moment to chat with you, gentle inebriated readers. Please observe.

The humble Brita filter. That heavy clear thing in your fridge that you and your roommates have forgotten to fill for the past two weeks, but that’s okay. We want it empty, because you’re going to pour your favorite cheap vodka through it. Thrice. It’s what makes the soulless liquor taste cleaner and less acidic, and it’s why Tito’s and other brands advertise how many times they filter their product. Filters cost money and take time – which is partially the difference between a $10 bottle and a $23 bottle.  (The rest is advertising and pretty bottles).

Raisins. Gross, right? But throw a couple into a a bottle of flat bubbly to revive it. And yes, even the gross ones from the box of cereal work just as well. Does it work with soda? You tell me. Does it improve the flavor of fine champagne (or mask the horror of the champagne of beers)? Find out.

Here’s my dilemma: I want to know more but tips like this are hard to find online. If you have a tip (not a recipe) or a secret like the ones above, I’m sure your fellow Crassers (Crassians?) would love to know. (PS: Losing my Wordsmith virginity here, so I apologize in advance for formating errors. Booze: responsible for all my firsts).