Did that gin and tonic lose its bite?
Did your expensive white wine turn in to a spritzer?
Was the vodka and orange not orange at the end?
More than 80% of ice melts into your drink.
Can that really be good?
In such a taste specific world, in which we are
privileged to have access to our favourite international brands of aperitifs, cocktails, wines and sundowners, why are we indiscriminately diluting our expensive drinks with frozen tap water? Why dilute at all?