COCKTAIL: SOME USEFUL TIPS TO RECOGNIZE A GOOD ONE - Foodiestrip.blog
Sunday, October 25, 2020
, COCKTAIL: SOME USEFUL TIPS TO RECOGNIZE A GOOD ONE
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COCKTAIL: SOME USEFUL TIPS TO RECOGNIZE A GOOD ONE

In order to evaluate a cocktail you should keep in mind some little tips that you could use as start point to go deeper

Would you like to understand if Mr. Jerry Thomas would have been proud of the barman (or, better, bartender) for the cocktail he prepared? It is necessary to keep in mind some rules.

Rule n.1, consider the aspect: Look at it!

The aspect of any kind of drink or dish, it is useless to self-deceive, is really important. Mind at the glass used, color (that should remind the ingredients) and decoration, that should be appropriate to the cocktail and the container. Trust your taste, if you have it. If you don’t, during the happy hour there are quiz shows on the TV…

Rule n.2, consider the smell: Smell it!

It is not fetish or rudeness. As for wine, to smell the cocktail is crucial. From the olfactive point of view take into consideration balance, intensity and the mix: the balancing.

Rule n.3, consider the taste: Taste it!

When you taste a cocktail you should pay attention to the balance of tastes and alcohol quantity that does not have to be exaggerated. The alcohol, in fact, desensitize your taste buds. Evaluate the sensation you feel and the roundness and the astringency of the mixture. Oh, don’t forget to consider the olfactory sensation (the aftertaste), as it is the moment when the cocktail’s scent increases and change. N.B. The astringency is always negative.

Rule n. 4, consider the matching quality-price: Watch out your wallet!

The price should be explained by the quality of the products, place, presentation and barman/bartenderability. Always, in the end, the context has a weight on the evaluation.

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This post is also available in: Italiano (Italian)

Fabrizio Doremi
My name is Fabrizio Doremi and I am a mathematician. I started working as an IT consultant when I was 21, then I followed for six years the development of the project: Conad.it, at age 28 I founded Wiloca, and I was responsible for the digital restyling of Gambero Rosso (an Italian guide). In this scenario I had the idea of Foodiestrip. It is reality now. Since I'm in my forties I decided it was about time to go back to school for a degree in Communication. Just in case the numbers will finish I'll always have words.