Today, I would like to share the method of remembering the cocktail recipe, I hope it will help you.
To remember the recipe, you first have to understand it. I divide cocktail recipes into three broad categories: sour (sweet and sour), sweet (bittersweet), and sweet.
Below are three types of representative cocktails.
Metaacid: Whiskey acid (whiskey lemon juice sugar)
Sweet: Classic cocktail (whiskey, sugar, bittersweet)
Sweet: Black Russian (vodka, coffee liqueur)
Robert simonson's 18-year-old new book "Three Flavor Cocktails" is even more detailed, and you can also read it when you have time.
Why is the flavor structure of the vast majority of cocktails sour and sweet?
The answer is simple: because it's delicious.
Yes, cocktails as a mixed drink have been invented from the moment to the present day to make spirits more delicious.
In the new column "Cocktail Chronicle" written last month, we can see that from its birth to today, the cocktail has experienced: Len Drink (Ancient Times), Good Drink (Classic Era), Stealing Drink (Prohibition Era), Drinking As Long as You Can Drink (Dark Ages), and Better Drinking (Revival Era).
In this section, we will find that almost all cocktails revolve around sour, sweet, and bitter. The final presentation is mostly sour and sweet.
Of course, there are some exceptions here, such as whisky waves. In fact, it was originally just a whiskey soda, and later became famous as a high-ball cocktail, which was inseparable from the addition of Japanese bars, because in the 1950s there was really nothing to drink.
Okay, back to the point. Let's talk about sour wine today.
Let's first analyze the IBA World Bartending Association's top 100 recipes
This recipe list divides all recipes into three categories: classic cocktails, contemporary classics, and innovative cocktails.
Contemporary classics and innovative cocktails are an extension of classic cocktails, so let's remember and understand classic cocktails first.
I show the sour ingredients in yellow (for citrus juice) and the sweet part in blue (for sugar).
Whisky acid
Recipe Syrup Whiskey Lemon Juice
Then it's a variant, swapping whiskey for rum, lemon for lime, and syrup for granulated sugar. It's Daisy.
Let's see
Syrup whiskey lemon juice
Daisy
Sugar rum lime juice
Their structure is the same, but the ratio of sweet and sour is somewhat adjusted, so simple as changing the base wine.
Using gin, raspberry syrup, and lemon juice is the same as the Clover Club.
Clover Club
Raspberry syrup gin lemon juice
In addition to the base wine and lemon juice, a flavored syrup can also be changed, which is combined with rum, sugarcane juice (instead of syrup) and lime juice to create a grower's penchant cocktail.
Grower Pench
Sugarcane juice rum lime juice
Later, bartenders discovered that orange peel liqueurs were the most handy sweetener to use, so they replaced syrups with orange peel or curaçao, such as sidecarts, and other variations of base wines.
Sidecars
Orange peel liqueur brandy lemon juice
Using old Tom wine, adding Malaschino cherry wine instead of syrup, blending lemon juice, adding a few drops of bitter essence is the casino cocktail.
The amount of bitter essence used here, just to make the layers of flavor richer, does not provide a lot of bitterness, so it is still presented in the form of a sour cocktail.
casino
Black Cherry Liqueur Old Tom Gin Lemon Juice Bitter Essence (Increased Depth)
In addition to the bitter essence can increase the depth of taste, there are also people who like to use absinthe to increase the layer, such as this cup of monkey glands, and the sazerak of the shabu-shabu technique, which is talked about later in this cup.
After concoction, you will find that this cup is sweet at the end, because the acidity of orange juice is much lower than that of lemon juice, but we can see that the structure of this glass of wine is the same as the above models, so it can also be seen as a kind of sour wine.
Monkey glands
Pomegranate syrup Gin Orange juice absinthe (increase depth)
Much like Monkey Gland is this mary bikford, which is infused with juice, black cherry liqueur and syrup as sweet elements.
Mary Beckford
Pomegranate syrup Black cherry liqueur rum pineapple juice
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What if you think yellow or white cocktails are too common? Adding other colored cocktails can make the cocktail more distinctive, but the structure will not change.
flight
Black Cherry Liqueur Violet Liqueur (change color) Old Tom Gin Lemon Juice
The short drink turned into a long drink, and it only took a second for the whiskey acid to be added to the soda and became John Collins.
Replacing John Collins' whiskey with old Tom tom Collins, putting less sugar is golden fitch, adding some cream egg white orange blossom water to become Ramos goldfish, the principle is the same.
Even after the TIKI era, such as zombies and Singapore commanders, although the composition is complex, you can understand the structure of sour wine.
corpse
Francham Liqueur Pomegranate Syrup Multi-rum Lime Juice Old Don MIX Bitter Essence Fennel Wine
Commander of Singapore
Orange peel liqueur pomegranate syrup French Gallery Wine Cherry brandy Gin Lemon juice Pineapple juice Bitter essence
As a result, you will find that most sour wine cocktails are structured as liquor, sour, and sweet, with liqueurs changing color and adding flavor, bitter essence, absinthe to increase thickness, and sparkling water to increase carbonation.
The same goes for innovative cocktails, and let's take a look at a few of Punch's latest recipes.
The recipe structure is
Syrup Agave grapefruit juice Lime juice
Look at the next cup
Almond Liqueur Cherry Liqueur Aged Rum Gin Pineapple Juice Lime Juice
Isn't it much easier to use the structure of sour wines such as Margaret, Parting Words, Metropolis, Pisco Sour, Sexy Beach, Mojito, Long Island Iced Tea, Resurrection of the Dead series and similar innovative cocktails?
Many times, several ingredients are used as a source of sweetness in the recipe of a cocktail, such as the Singapore Commander, orange peel wine, cherry brandy, DOM and pomegranate syrup are all sweet, and even pineapple juice has some sweetness, but for the sake of taste, the total amount of sour and sweet should be balanced. Instead of adding 4 kinds of sweeteners, the sweetness is four times the acidity. In the same way, a glass of wine is added with two acidulants, lime juice and lemon juice, in order to make the overall balance, the total amount of acid and sweetness cannot be changed.
We rarely see cocktails that do not conform to the structure of base wine + lemon juice + lime juice or base wine + syrup + sugar, because even if they are made, it is difficult to cater to the taste of the public.
When you're missing a flavor in your recipe, think about the other side of the flavor and make it up, a bit like the yin and yang in gossip.
Whisky sour is good, but don't be greedy
Next article will talk about the sweet cocktail (bittersweet)