Difference between shooters and shots?
I kill time on Yahoo Answers "Beer, Wine and Spirits" board, and I'm always seeing questions about "Tasty shots".
There's always a parade of super sweet, innuendo-laden answers; the red headed slut, the slippery nipple, the purple hooter etc.
My answer to these questions is that you're doing it wrong.
To my mind the very point of a shot glass is to deliver a slug of harsh spirit directly down the gullet, bypassing the tongue, mouth and taste buds. If you're tasting it, then you're drinking it incorrectly - and if you're not tasting it; then why all the syrupy liqueurs?
I understand the appeal of sweet drinks, but it seems to me that's what the cocktail was invented for.
And I certainly understand the bar's position; if I could charge $5 for an ounce and a half of liqueurs I'd promote them any way I possibly could.
So is that what's really going on here? A conspiracy perpetrated by bar owners taking advantage of the uneducated drinking population, or is there a real difference between a shot and a shooter? Discuss!
That's what I've always thought, KT. We called everything in a shot glass a shot, no matter how pure or how overly concocted.
Then I moved to Atlanta, and suddenly I'm like, "why is everyone calling shots, shooters???"
In Boston, I've found there is a mix. I blame the "shooter" influence on New Hampshire.