query: What can I mix with a sweet liquor to cut its sweetness?
positive_passages.docid: 25415
positive_passages.text: Balance overly sweet liqueurs
negative_passages.docid: 112789
negative_passages.text: Removing sugar from baking recipes
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negative_passages.text: How can I achieve smokey flavours?
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negative_passages.text: What sugar to use when transferring to bottle or barrel
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negative_passages.text: Best way to cut a hole through an object?
negative_passages.docid: 105060
negative_passages.text: How do I "replay" the "Caveats" section from a homebrew recipe
negative_passages.docid: 100475
negative_passages.text: Can we use white sugar, instead of brown sugar?
negative_passages.docid: 69375
negative_passages.text: How to avoid cinnamon sludge in a beverage?
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negative_passages.text: How to make a Copper/Rose Gold smudge material?
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negative_passages.text: What is the rule of thumb for mixing doughs?
negative_passages.docid: 106459
negative_passages.text: How do you convert a cake recipe to make brownies?
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negative_passages.text: Dissolving cocoa powder in milk
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negative_passages.text: Can I use a pint/ 500ml whipped cream canister for small volumes?
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negative_passages.text: How do I season my new pizza stone?
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negative_passages.text: How to convert a recipe calling for active dry yeast into rapid rise yeast?
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negative_passages.text: Cutting into cylinder
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negative_passages.text: So I want to make a summer shandy, can I just put fruit in the second fermentation stage instead of juice?