In this session we gonna try to make our very own cocktail, as a bartender, we must above all know how to exploit and at the same time increase the value of every single ingredient, following some simple rules that allow to create concoctions that are almost universally appreciated. There’s no such thing as a perfect cocktail for everyone. But there are few things more pleasing than creating a drink that is elegant, tasty and plays to the strengths of it’s ingredients without being overloaded with dumb garnishes or unnecessary components. In top-level mixology, creating great drinks with just a few carefully-selected ingredients is the greatest challenge. Sophistication has nothing to do with the number of ingredients. Some of the hardest drinks to make consistently are those with the least number of ingredients, like the martini and daiquiri. Why? Well, if we make a 7-ingredients drink like a Long Island, misjudging one or two ingredients will likely go unnoticed. Misjudging one ingredient in a 2-ingredients drink like the martini, or the 3-ingredients daiquiri, can be disastrous.
When evaluating a cocktail, we must consider three factors: taste, smell and presentation. The perfect cocktail is the one that has a sublime flavour, an inviting fragrance and is eye-appealing.
The appearance of the cocktail is very important and any experienced bartender knows that an accurate presentation of the drink is what attracts all drinkers: imagination is often an important factor, and an eye-appealing drink makes the drinker imagine that the glass content will be as pleasant as it appears. The glass shape, the ingredients’ color and the garnishes contribute to the final result.
Not all of us like the same kind of flavours, and while some people likes dry, strong flavoured drinks, many other prefere delicate aromas and sweet ingredients. There are 32 primary aromas that may be detected.Moreover some of the ingredients used in many cocktails have very strong flavours that are not particularly pleasant for most people if tasted separately, while the same ingredients can be widely appreciated when combined with other elements.
Nowadays, the options available to bartenders are legion, but you have to know what ingredients work best with each drink. There are five main kinds of flavours and therefore four main categories of ingredients:
– Sweet: many liqueurs with low alcohol content taste sweet, like most fruit juices or pulp, syrups, honey and of course sugar.
– Sour: all citrus fruits can add a sour note to your concoctions, from lemon to orange or lime.
– Bitter: many herbs extracts and liqueurs are often used to add a bitter flavour to a cocktail, as well as liqueurs like Campari,or straight to any other bitter:Angostura, Ramazotti, Jagermeister,etc.
– Spicy: tabasco and ginger are the main elements of these category, but many other spices can be used, like:Chilli,peppers,etc.
Not every drink we create will be popular and be liked by our guest but each new drink we create, successful or not, will teach us something useful to use in the next drink you create. Am I right?
September 02, 2009