Just a short post about technique. It is not really pouring technique, it is just the task, of pouring the ingredients together, before you are shaking. Sometimes I am a classicist - or just stubborn. I never liked to pour drink ingredients into the "dry" shaker or Boston glass and after that add ice. It feels not natural to me [maybe because I learned it a different way]. But I also believe [and tests still has to be done], that you have more dilution, as especially the glass part of the shaker can hold quite a lot of thermal energy. Now - I was always a fan of pouring ingredients directly onto the ice. Well - off course you have to strain out the melted water before you do it. However a couple of days, I tried another technique - which feels… quite great! I used small tumbler, to pre-pour my drinks. My Boston glass was filled with ice and had more time to chill - also I could do different drinks the same time, without the fear of over-dilution. Th...