[Bartending Talk] About Whiskey Water Cutting and Disenchantment

It seems that this thing is placed in an extremely bizarre position:
I don't really know what to say - I'm not ready

In fact, we can detect its direct application in localized texts from the word "water cut" - this thing is actually very common in bartending, we often use the name of a wine because of the name such as:
The name gin fizz is actually very difficult to translate.
The result of localization becomes a transliteration:
Kim Fizz.

If you go to a wine shop in English, you will probably find this word: Mizuwari

Apparently it's a kind of Japanese: water cut り

It's easier to go to Chinese, just take water and cut the word

The name is actually quite interesting. As a fluid, it is difficult to imagine a "cutting" action, but it is true that the mixture of wine and water seems to be a mixture after being chopped - very appropriate

But it's also very simple: water cutting is whisky mixed with water + the right temperature - that's why we add ice and stir,
Of course, we can talk about the aroma of the whisky itself after being diluted,
It's like the aroma you get when you cut a fruit,
And now we can gulp,
Because it's not as strong

It's this simple thing,
But there's always some weird mystical nature to it - like super long stirring times - I'm not saying this thing is a bunch of crap, we all know that stirring is to dissolve water and reduce temperature,
Just like we all know that the shake of ramos gin fizz takes so long to fully generate enough bubbles,

Neither stir nor shake should be a ritual here - we're putting too much metaphysics into it

Disenchantment

Bartending is all about flavoring alcohol - all the action is for the effect

So disenchant, it's time to disenchant