Sure. And the middle-pour thing isn’t a perfect rule. You can overdo it. Depends on the product. Point here is that sometimes the makers assume you’ll handle product certain way, and they correct for that. If they’re wrong and you take it as prêt à manger (apply fancy-talk surcharge) a connection’s lost.
WRT soda on ice or, say, iced tea, I reckon that if I’m in for the melting I’m all-in, so store these at room temp and maybe even give the ice a minute to surrender — like you would with brown booze, which nobody keeps in the fridge.
Your Margarita example is a difference case, though. I agree that you want to achieve a base chill and dilution that then hold for a while over the serving ice — something you wouldn’t bother with for a Bloody Mary.
LQ
