Serious Cocktails: Alcohol Delivers Flavor, Just as Fat Does in Food
[Photograph: Robyn Lee] While discussions about a drink’s alcoholic payload typically focus on how fuzzy (or not) that drink will make you feel, the strength of spirits and liqueurs in a cocktail has another important function. As Jason Wilson writes in today’s Washington Post , the alcoholic strength, or “proof,” of a cocktail’s ingredients plays a big role in that drink’s flavor. Wilson writes that bartenders are increasingly taking a spirit’s proof into consideration when preparing a cocktail. “[T]here is a logical reason why craft bartenders seek out higher-proof spirits,” Wilson writes. “Alcohol delivers flavor, just as fat does in food. It’s a similar reason why alcohol levels have crept up in wine in recent years: people expect that explosion of fruit in the mouth. In mixing cocktails, bartenders want all the various ingredients to pop with flavor, and the rich mouth feel that high-proof spirits convey.” Spirits such as whiskey or gin are typically distilled and aged at a much higher percentage of alcohol than that at which they’re sold (exceptions include cask-proof whiskies and other overproof spirits). …
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Tags: alcoholic, bartenders, components, lemon-hart, logical, percentage, result, seek-out-higher
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