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What is the "flavor" of a cocktail?
We all know that a cocktail is a kind of wine that is prepared with some auxiliary materials as the base wine. But when we analyzed cocktail recipes，glass cookware, we learned that balancing flavors is key. When we understand the different flavor categories and how they balance or promote each other, we can create delicious and balanced cocktails faster through guesswork and trial and error to suit different tastes.
The types of cocktails we hear about are not the same as the flavors of cocktails. Such as tropical cocktails, cream flavored cocktails, they belong to the category of cocktails, the category is like a topic of creation. After we have learned the seasoning, we can create cocktails by adjusting the ingredients to an appropriate degree according to the topic we set and its characteristics.
Spirits exhibit certain flavors that can give life to a cocktail by adding another ingredient to the list, perhaps adding a third that completely changes or even extinguishes what was once a character. With too many ingredients, we get a thick and nasty slurry. Conflicting ingredients or the wrong mix, we can end up with a pungent, severely imbalanced drink.
But by exploring flavors, adding or subtracting ingredients, and testing and retesting the finished product, we can create great flavor combinations. This "flavor math" playthrough can be confusing at times, but it all becomes interesting when we can identify which flavors are being used and how they can be used to enhance or counteract each other.
The seven basic tastes of food that our tongue can perceive are:
Tincture: The characteristic flavor and aroma when alcohol is present in large quantities, the smell of alcohol. May feel sharp, warm, tingling or burning.
Sweetness: Perception of sugar, sweeteners. From honey, fruit, maple syrup.
Acid: COOH: Sensation of the presence of acid radicals. From lemon, citrus, vinegar, yogurt, kombucha.
Bitter: the perception of the presence of bases. From certain botanicals, such as gentian root or cinchona bark, amaro liqueur, tonic water, coffee, dark chocolate, beer, cranberries, cruciferous vegetables, green tea, or bitter gourd.
Xian: In modern times, the Japanese discovered that the taste buds can taste umami. Can perceive the taste of meat, fresh fruit, seafood.
Salty: Sodium chloride is perceived. From sea salt, olives, bacon, pickles, cheese.
Irritant: A dry feeling usually associated with the presence of unripe fruit and tannins. Think black tea, red wine, pomegranate, juniper berries, spices.
In addition, the perceived temperature is also critical. I often confuse hot and cold with it. It's actually the spiciness or heat we feel on our nerves when we eat something like chili or black pepper, or the cooling sensation of mint. The coolness of the toothpaste mint didn't cool, but we just felt it.
Now drinking cocktails has become a new experience and fun for people. The design of the cocktail glass is becoming more and more delicate, and it is mostly made by traditional handmade, using high-quality crystal material to make a shiny drink carrier. The design of each cup has to be tested and developed many times, and it is carefully crafted until it is better presented.
The types of cocktails we hear about are not the same as the flavors of cocktails. Such as tropical cocktails, cream flavored cocktails, they belong to the category of cocktails, the category is like a topic of creation. After we have learned the seasoning, we can create cocktails by adjusting the ingredients to an appropriate degree according to the topic we set and its characteristics.
Spirits exhibit certain flavors that can give life to a cocktail by adding another ingredient to the list, perhaps adding a third that completely changes or even extinguishes what was once a character. With too many ingredients, we get a thick and nasty slurry. Conflicting ingredients or the wrong mix, we can end up with a pungent, severely imbalanced drink.
But by exploring flavors, adding or subtracting ingredients, and testing and retesting the finished product, we can create great flavor combinations. This "flavor math" playthrough can be confusing at times, but it all becomes interesting when we can identify which flavors are being used and how they can be used to enhance or counteract each other.
The seven basic tastes of food that our tongue can perceive are:
Tincture: The characteristic flavor and aroma when alcohol is present in large quantities, the smell of alcohol. May feel sharp, warm, tingling or burning.
Sweetness: Perception of sugar, sweeteners. From honey, fruit, maple syrup.
Acid: COOH: Sensation of the presence of acid radicals. From lemon, citrus, vinegar, yogurt, kombucha.
Bitter: the perception of the presence of bases. From certain botanicals, such as gentian root or cinchona bark, amaro liqueur, tonic water, coffee, dark chocolate, beer, cranberries, cruciferous vegetables, green tea, or bitter gourd.
Xian: In modern times, the Japanese discovered that the taste buds can taste umami. Can perceive the taste of meat, fresh fruit, seafood.
Salty: Sodium chloride is perceived. From sea salt, olives, bacon, pickles, cheese.
Irritant: A dry feeling usually associated with the presence of unripe fruit and tannins. Think black tea, red wine, pomegranate, juniper berries, spices.
In addition, the perceived temperature is also critical. I often confuse hot and cold with it. It's actually the spiciness or heat we feel on our nerves when we eat something like chili or black pepper, or the cooling sensation of mint. The coolness of the toothpaste mint didn't cool, but we just felt it.
Now drinking cocktails has become a new experience and fun for people. The design of the cocktail glass is becoming more and more delicate, and it is mostly made by traditional handmade, using high-quality crystal material to make a shiny drink carrier. The design of each cup has to be tested and developed many times, and it is carefully crafted until it is better presented.
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