gr over at the Alcoholist blog is doing a fun set of experiments to figure out which alcohol catches the most flies.
This round, he's testing out the Cooper family's drinks. Know the story? Papa Cooper started the popular French raspberry liqueur brand Chambord, which he recently sold to Brown-Forman for $250M. Afterwards, both baby Coopers started their own liqueurs. Robert Cooper started the St-Germain brand of elderflower liqueur (I think it's the only one or damn near close) and John Cooper followed suit with Domaine de Canton, a ginger flavored liqueur.
Of course you can make all kinds of drinks with these, but which one catches the most flies?
I'll leave you to read gr's post, but from there I had a few extra questions. Why is it better? We discussed a bit and couldn't conclude, but I thought maybe the one-two of sugar and alcohol did it. Then I found out it takes nearly 20 minutes to knock a fruit fly out with booze. Other speculation considers the surface tension of the different drinks.
Further experimentation forthcoming at the source, though I may report back.