Skip to main content

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... 


Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.

I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:

I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

Is Jack Daniel's a Bourbon Whiskey?

So Jack Daniels want to make us believe, that it is not a bourbon - but it meets all standards of a bourbon - only it is better?!

Half of it is true: Jack Daniels meets all qualification points for a bourbon. And yes it is true, that they add one more step - the charcoal mellowing. However this doesn't make it not a bourbon.

Well - point is, that the question is not really adequate. The answers to the rather vague question: "Is Jack Daniels a Bourbon?" is driven by semantics and interpretations.

What you could ask is: Can Jack Daniels rightly be called bourbon?
And the answer is: yes, it can. It meets all points to be even a Straight Bourbon [however please note the differentiation to Kentucky Straight Bourbon - as this is again a regional denomination, which Jack Daniels obviously doesn't meet].
The video is explaining exactly the laws. Before Jack Daniels also stated very proud, that they are sour mash. This was a bit... misleading, as most American Straight Whisk…

The Best Alcohol-free Drink - Ipanema

Usually I call them [out of laziness] mocktails - but really I never liked this denomination.
As "mocktails" are usually long drinks, it is even twice wrong, to connect them to a cocktail [which is technically a short drink with alcohol]. 
Apart of this, I am not a big believer in mocktails. Sodas can be fantastic [home made grapefruit soda is fantastic, or homemade ginger ale, ginger beer or any other odd ingredient sodas]. Juices - fine. Lemonades - yes, refreshing and good. And iced teas - can be absolutely amazing. Hence you don't need sickly sweet syrupy juice mixtures.
But yes - there are few good ones.
Most of them a mimicking drinks with alcohol. You can make a pretty good alcohol-free Planters Punch, Hurricane or Mojito, if you are using Caribbean Syrup. Or you can use a juniper syrup for some alcohol-free gin drinks.
A drink which I got to know long time ago, very early in my career, is a bit a different beast [well - you cannot call an alcohol-free drink a bea…