It’s All About Palate pt2

Let’s use our taste-buds con’t

Episode Transcript

Speaker 1 (00:00):
Hello, ladies and gentlemen. I can't thank you enough for
stopping by for another episode of the Cocktails and Mixology Podcast,
a show dedicated to all of our favorite booze. You
should be aware that this week's episode is a continuation
of last week's episode. We got into talking about tasting

(00:23):
notes and flavor pairings. It was simply too much to
fit into a single episode. If you hadn't caught it,
you'll want to go back. You've missed a lot. We
talked about understanding tasting notes and cocktails, as well as
balancing sweetness and acidity. We covered the roll of bitterness

(00:45):
in cocktails and pairing cocktails with various foods. We went
into the various flavors spirits and talked about herbs, spices,
and botanicals in cocktails. We talked about paring fruits and juices,

(01:05):
even molecular pairing. We talked about flavor pairing by categories.
Today's episode, we're going to pick it up with smoky
and peaty cocktails. They are a flavor journey. Smoky and

(01:27):
peaty flavors are often introduced into cocktails using ingredients like
smoked whiskey, scotch, particularly isley mescal or smoked syrups. The
smoky aroma is defining characteristic of drinks like penicillin, which

(01:47):
blends honey, lemon, and smoky scotch, or the smoky mararita,
which uses mescal instead of tequila. These flavors pair well
with hardy, earthy ingredients such as roasted meats, charred vegetables,
or aged cheeses. Peat, which is used to dry the barley,

(02:12):
and some whiskies, imparts a distinct flavor that can add
an earthy, medicinal quality to cocktails. Sweet and sour cocktails
are some of the most iconic drinks in mixology. The
margherita in and dacyrie are two examples where the contrasts

(02:35):
between citrus, either lime or lemon, and sugar in the
form of syrup, agave, or other sweeteners creates a harmonious balance.
This profile can be tweaked by adding different fruits like
grapefruit or poloma or pineapple and a dacerrie, or using

(02:57):
different sweeteners like honey agave to adjust the drink's sweetness.
The success of these cocktails lies in finding the perfect
equilibrium where the sweetness does not overpower the darkness, creating
a refreshing balanced drink. Ice plays a critical role in

(03:21):
the taste of an texture of a cocktail. The type
of vice used can effect dilution rates and the cooling
properties of the drink. Larger ice cubes or spheres melt slower,
maintaining the integrity of the drink longer, whereas crushed ice
melts more quickly. The temperature of ice also impacts the

(03:44):
flavor experience. Colder drinks tend to taste more subdued, and
refreshing cocktails like a Negroni or Manhattan benefit from large cubes,
while crushed ice is often used in tiki cocktails or
high balls for a more casual, rapidly diluted effect. Many

(04:07):
classic cocktails have inspired variations that reflect the changing tastes
and creativity of bartenders. For example, the classic mohito can
be reinvented with different fruits like strawberries or raspberries to
create a fresh, seasonal twists. Modern variations of classics often

(04:30):
incorporate new techniques, such as souvid infusions or uninspected ingredients
like floral syrups or spices. These variations explore how based
cocktails can evolve to contemporary tastes, allowing for more daring
and complex flavor combinations. Regional ingredients play a key role

(04:55):
in crafting cocktails that reflect the terr are and local
col clture. For example, in the Caribbean, rawm and tropical
fruits like pineapple or coconut are often paired, while in
Europe gin may be paired with local herbs like rosemary
or thyme. In South America, the use of fruits like

(05:18):
acai and passion fruit and pisco sours in are common.
Regional ingredients bring out distinctive flavors that evoke the atmosphere
and history of the place, making cocktails a reflection of
local traditions and ingredients. Understanding how these elements influence flavor

(05:42):
is essential for creating drinks that are both unique and
culturally rich. Next, let's dive into the influence of glassware
on cocktail flavors. The shape, size, and material of the
glass used in a cocktail can influence the drinking experience.

(06:06):
The design of a glass can affect how the aromas
are released, how the drink interacts with the nose, and
even the perceived temperature and texture. For example, wide glasses
like coop glasses help release aromas in cocktails with complex

(06:27):
scents like the martini or dackery, while neuroglasses like flutes
concentrate the aromas for drinks like champagne or prosecco. Old
fashioned glasses or rocks glasses are ideal for spirits served
neat or with ice, as the low sides expose more

(06:47):
surface area for aromas to dissipate, adding to the experience
of drinking a classic old fashioned tulip shaped glasses used
for whiskey or skin help concentrate volatile compounds in the aroma,
offering a deeper, more nuanced scent experience. Glass shape and

(07:10):
size also influence the cocktail's presentation, which can affect the
perception of its flavor. Larger glasses often look more generous,
while smaller glasses like a rock's glass may make thee
drink feel more intense or concentrated. Temperature is a flavor modifier.

(07:35):
It's a crucial element in the flavor profile of cocktails.
Cold temperatures can suppress the sweetness of a drink and
highlight bitterness, while warmth can bring out the deeper, sweeter
nodes in a spirit. Many cocktails are served at a
specific temperature to highlight their unique qualities. Cold drinks, such

(08:00):
as martinis or mohetos, are often served with ice to
child drink and controlled alution. Chilled drinks will be less
sweet and more refreshing, with citrus or herbs becoming more prominent.
Warm drinks such as mulled wine, a hot toddy, or
Irish coffee bring out the richness and depth of the flavors,

(08:24):
especially those derived from spices and syrups. The heat enhances
the spices cinnamon, clove, nutmeg, adding warmth and complexity. When
served hot, these sugar and alcohol in a drink become
more pronounced, with a smoother mouth feel and fuller body.

(08:45):
The use of fermented ingredients in cocktails introduces a layer
of depth, complexity, and umami. Ingredients like kumbacha, keefer, sour dough,
or fermented fruit juices can add tangy, earthy notes that
give a drink a unique flavor profile. Fermentation enhances flavors

(09:09):
through the growth of beneficial microorganisms, which can also introduce
some sour or bitter notes. Some examples include the kombucha cocktail.
This combines the tangy, effervescent nature of kombucha with spirits
like vodka or rum to create refreshing and complex drinks.

(09:32):
The live cultures in kombucha can contribute a subtle, yeast
or vinegary taste that pairs well with citrus or herbal flavors.
Sour cherry or apple fermentations can be used to make
tangy syrups that add both complexity and a fermented edge
to cocktails like the sour cherry smash. These ingredients work

(09:57):
well in cocktails that already include acidic elements such as
a whisky sour and enhance the tartness. Meat is a
fermated honey drink. It can be used as a base
for cocktails, adding rich smoothness with subtle floor or herbal undertones.
It can be paired with lemon, ginger, or rosemary for

(10:20):
a refreshing, balanced drink. Lastly, for today, let's talk about
the role of salt in cocktails. Salt has long been
a key onmet in cocktail creation, adding a layer of
depth and enhancing other flavors. While it's often used in
small quantities, its presence can balance sweetness and amplify certain tastes.

(10:44):
Salt can be used in the form of salt rims
salt infused syrups, or as a finishing touch in cocktails.
Some examples include margaritas, which typically feature a salted rim
adds a savory contrast to the sweetness and vicinity of
the drink. Salt enhances the flavor of tequila and lime

(11:07):
while providing a satisfying contrast. The salty dog is made
with grapefruit juice and gin or vodka. It often has
a salted rim as well, which emphasizes the drink's sourness
and bitterness while softening the natural sharpness of the cocktails.
Cocktails like the Dirty Martini use olive brine to introduce
a savory salty component, balancing the herbal notes of gin

(11:31):
or the subtlety of vodka. Folks, Unfortunately, that's all the
time we've got for this episode of the Cocktails and
Mixology Podcasters. So much booze and so little time. I
hope you've enjoyed this episode, and thank you so much
for listening. Until next time,