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So, i love to drink Peruan Pisco sours. You make these with Pisco, lemon juice, sugar and egg's white. You are supposed to shake the drink. However, every time i make this drink, i end up with little ...
Where did the idea of pouring 30 ml, 60 ml or 90 ml in drinks begin. Is there a theory or scientific reason behind it? Have gone through this post: Peg (unit) from Wikipedia, but it does not help me.