UNDERSTAND YOUR COCKTAIL

Cocktails are problems in need of solutions. How can I achieve a particular taste, texture, or look? How can I make the drink in front of me better? Taking cocktails seriously, as with all worthy inquiries, puts you on a lifelong journey. The more you know the more questions you raise. The better a practitioner you become, the more you see the faults in your technique. Perfection is the goal, but perfection is, mercifully, unattainable

A little dose of science will do you good. THINK LIKE A SCIENTIST AND YOU WILL MAKE BETTER DRINKS. You don’t need to be a scientist, or even understand much science, to use the scientific method to your advantage. Control variables, observe, and test your results; that are pretty much it.

This blog shows you how to make your drinks more consistent, how to make them consistently better, and how to develop delicious new recipes without taking random shots in the dark.

The connotations of molecular are all bad: gimmicks for gimmicks’ sake, drinks that don’t taste very good, science gone wrong. My guidelines are simple:

·        Use new techniques and technologies only when they make the drink taste better.

·        Strive to make an amazing drink with fewer rather than more ingredients.

·        Don’t expect a guest to know how you made a drink in order to enjoy it.

·        Gauge success by whether your guest orders another, not by whether he or she thinks the drink is “interesting.” Build and follow your palate.

Understand cocktail by following parts:

PART 1: PRELIMINARIES

MEASUREMENT, UNITS, EQUIPMENT

INGREDIENTS

PART 2: TRADITIONAL COCKTAILS

ICE, ICE WITH BOOZE, AND THE FUNDAMENTAL LAW

SHAKEN AND STIRRED, BUILT AND BLENDED

COCKTAIL CALCULUS: THE INNER WORKINGS OF RECIPES

PART 3: NEW TECHNIQUES AND IDEAS

ALTERNATIVE CHILLING

NITRO-MUDDLING AND BLENDER-MUDDLING

RED-HOT POKERS

RAPID INFUSIONS, SHIFTING PRESSURE

CLARIFICATION

WASHING

CARBONATION

PART 4: RECIPE LIST