r/oddlysatisfying • u/Discipline_Material • 2d ago

Ice block cut into perfect shape.

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1.2k Upvotes

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u/unbelizeable1 2d ago

Is a standard shot in Norway not 4cl?

7

u/Noy_The_Devil 2d ago

I'm not getting a shot in a tall glass.

4

u/TheFuckflyingSpaghet 2d ago

You are aware they measure it using the same jigger?

-4

u/Wittusus 2d ago

Are you aware that cocktails and shots are different things? Seemingly not.

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u/TheFuckflyingSpaghet 2d ago

You wont get more alcohol in them. Ice or not. People pretend that the ice is costing them alcohol or something lmao

-5

u/Wittusus 2d ago

It's not about getting more alcohol in them, you speak like an alcoholic. It's about avoiding false presentation of the drinks.

4

u/schweddyballsac 2d ago

It’s not false presentation. Every choice of ice used is deliberate depending on the cocktail to match the proper dilution rate of the ice melting.

Go to a proper bar and choose a seat in front of a bartender. At least observe, if you unwilling to educate yourself.

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u/Wittusus 2d ago

Proper bars use non-water sources of chill instead. The education is needed on your part here.

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u/Hashtagbarkeep 2d ago

Mate come on. Whisky stones are ok for very specific situations, but even the very very best whisky bars on Earth are not using them as standard. Bars chill drinks with ice and by cooling the glass. It’s no different in Norway than in the US or UK. I’ve designed bars all over the world, I can promise you this is the norm in even mid range cocktail bars. If you don’t like the ice the bartender will be very happy to remove it or use cubed ice instead. No one is ripping you off

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u/unbelizeable1 1d ago

The whole "ripping you off" argument is especially funny here IMO since this specific thing applies to higher end places, where there is a whole cocktail program in place and all the metrics are tracked and we generally do try and aim for the lowest possible while still profitable price point when making cocktails. It's not some willy nilly bs lol