Flavors and Tools
I had a lesson with John today. We discussed two of the most basic elements of mixology: flavors and tools. One of the first things he showed me was how flavor (and perception thereof) changes contextually. To do this, we did three independent tastings: ron matusalem white, simple syrup, and fresh lime juice. The first step was to profile each liquid for the 5 basic tastes (sweet, salty, bitter, sour, and savory), as well as texture and density. Next we tasted the liquids in varying orders, to experience the extent that each alters the perception of the other. I had the chance to describe what I was tasting and then hear from John what he was tasting. I can imagine that, in a future lesson, he might pose a challenge to me, like ‘find a ratio of lime juice to simple syrup that makes the drinker taste _______.’ Ok, maybe not with lime juice and simple syrup, but probably two more complex ingredients. You know what I mean.
Second topic was the basic tools that bartenders use. He brought in period (Colonial?) bar tools, like the toddy stick, and showed how modern implements evolved (like the shaker, hawthorne, and julep strainers). I was interested to learn that the shaker came about because barmen needed a more efficient way to aerate drinks than ‘rolling’ them back and forth between two glasses. I had not previously thought about the role that air plays in mixed drinks.
Our last topic for the day was ice. (I’m sure we’ll get more into ice later too, as our lessons progress). This discussion of ice was specifically related to how different types of ice affect flavor and texture of a drink. John prepared two Negronis for me. Both were the same, in terms of spirit choice. The only difference was that one used crushed ice (strained through a hawthorne strainer) and the other was shook with rocks and double-strained. Because the hawthorne strainer doesn’t get rid of all the ice particles, the former preparation had a thin layer of ice floating on top. Flavor-wise, I found it to be slightly bitter, particularly in comparison to the second preparation. Of course, the crushed ice in the drink eventually began melting and contributed to watering-down that drink. The double-strained preparation was extremely smooth. It felt a little more viscous, but actually felt more appropriate for the type of drink.