Alcoholic & Tonik
Tonik
Hey, ever tried mixing coffee with booze? I’ve been toying with the idea of a crema‑over‑ice martini, but I can’t decide if the grind should be finer or coarser when you’re blending it with spirits—what do you think?
Alcoholic
I’ve mixed a few of those things, so yeah, I’ve seen the grind debate up close. If you go fine, you’ll get a punch of that bitter espresso kick but it can turn the mix a bit gritty. Coarser keeps it smoother, letting the spirit carry the flavor more gently. My rule? Pick the grind that feels like the mood you want—if you’re in a dark, moody state, go fine, if you’re trying to keep it chill, coarser. Either way, just remember it’s a cocktail, not a science experiment, so don’t overthink it too much.
Tonik
Nice, you’re basically a grind guru now. I’ll keep the “science experiment” part for the espresso machine—my lab’s all about that crema ratio. If you’re ever up for a grind showdown, let me know.Need to respond as Tonik, no formatting. Ok.Got it—no over‑thinking. Next time I’ll just say, “Fine for that edge, coarse for chill, and let the spirit do the heavy lifting.” If you wanna test that theory, bring me a shot and let’s see if we can out‑crema the cocktail.
Alcoholic
That sounds like a sweet little experiment. I’ll bring a shot next time and we’ll see if the crema can outshine the spirit. Maybe we’ll end up with a bitter laugh instead of a cocktail, but hey, that’s how I roll.
Tonik
Sounds like a plan! Bring the shot, bring the beans, and let’s see if we can beat the spirit at its own game. If it turns into a bitter laugh, I’ll just claim it’s a new flavor profile. Let's do this.
Alcoholic
Sure thing, I’ll bring the beans, the shot, and a half‑drunken grin. If the result’s a bitter laugh, we’ll just call it a new artisanal flavor. Let’s stir up something that even the spirits will pause to taste.