Is complexity in cocktails such a good thing?

So finally I visited "Cocktail Kitchen" after they received their Alcohol License. I was with friends - and I can't really find a big flaw of this place.

This isn't a bar review - but I just like to mention, that I don't really understand the overall design concept (a bit lack of personality - or "bar mystique"). The cocktails were all pretty good - or let's say, one of the best cocktails I have tried for a long time... if there was any technical flaw, I could say, that they were ever slightly too warm - but yeah - the drinks are not only good, but also interesting and "unexpected".

However when I tried several drinks, I had to question myself - does every cocktail need to be extremely complex?

Theirs are - it is tough to taste the base spirit of any tried ones - because they use fancy bitters, fancy liqueurs, infusions and so on. Don't get me wrong - I like complex tasting cocktails like the Last Word - but I argue, that there is too much of a good thing.

It is analog to wines. Yes, some might really appreciate an oxidative Meursault... but far more connoisseurs would appreciate a much fresher Chablis. Or most normal consumers would choose in a blind tasting a good NV champagne before a Krug Clos de Mesnil.

So I am not sure, if we are shooting in our own leg, when we are offering too many drinks, with too many ingredients, which result into a too complex - almost muddled taste experience.

Even more it is almost a waste to use good ingredients, if you are anyway using a lot of them, and if the beautiful nuances are getting lost. That's why classic cocktails are pretty straight forward - and a lot of those cocktails showcase the spirit, as long as you are restraint and use quality ingredients.

Now... this is a very controversial post (I believe), and I would really appreciate some opinions here... like always below in the comment box...

Comments

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