Robert, first of all let me say that I love the show--you've inspired me to restock my bar and I'm having a blast mixing up different cocktails to try. (FWIW, I also just spent about $100 on stuff at kegworks.com. Kegworks, if you're reading this, the sponsorship is paying off!).
As to sweetness "filling the gap" in a cocktail, I completely agree. I discovered this recently by accident. I had made up a cocktail based on a recipe I found on the web; it was supposed to have bourbon, heavy cream, nutmeg and sugar. But I forgot to put the sugar in the first one, and the resulting drink was completely disjointed--it tasted like drinking nutmeg-flavored cream followed by a shot of bourbon. So I made another one, this time remembering to add the sugar. What a difference! Besides improving the taste, the sweetness somehow connected the initial milkiness and spiciness from the cream and nutmeg with the complex flavors of the bourbon. In short, it tasted like one integrated drink instead of two separate ones. This was a serious eye-opener for me.
I don't think your margarita recipe has a gap like this that needs filling, but I do think that, for me, a little sweetness would improve the flavor of the drink. Which is kind of funny, because I actually thought your Old Fashioned was a little too sweet. But that's one of the great things about making drinks at home--we each can doctor them to our liking!
Anyway, keep up the good work. I'm off to mix up another tasty margarita.
Wow! This is a fantastic cocktail. Each ingredient asserts itself at a different point time and a different place in your mouth. Really fun. I wouldn't have guessed that tequila, chocolate, and licorice flavors would play so well together.
Wow, I agree with Ian that the Harrington recipe looks and tastes almost exactly like pink grapefruit juice. Of course, it also reminds we why I like lots of sugar on my grapefruit! I'll have to kick up the Cointreau next time, or maybe add a little simple sugar. What an amazing facsimile of nature, though.
Latest
Comments
Robert, first of all let me say that I love the show--you've inspired me to restock my bar and I'm having a blast mixing up different cocktails to try. (FWIW, I also just spent about $100 on stuff at kegworks.com. Kegworks, if you're reading this, the sponsorship is paying off!). As to sweetness "filling the gap" in a cocktail, I completely agree. I discovered this recently by accident. I had made up a cocktail based on a recipe I found on the web; it was supposed to have bourbon, heavy cream, nutmeg and sugar. But I forgot to put the sugar in the first one, and the resulting drink was completely disjointed--it tasted like drinking nutmeg-flavored cream followed by a shot of bourbon. So I made another one, this time remembering to add the sugar. What a difference! Besides improving the taste, the sweetness somehow connected the initial milkiness and spiciness from the cream and nutmeg with the complex flavors of the bourbon. In short, it tasted like one integrated drink instead of two separate ones. This was a serious eye-opener for me. I don't think your margarita recipe has a gap like this that needs filling, but I do think that, for me, a little sweetness would improve the flavor of the drink. Which is kind of funny, because I actually thought your Old Fashioned was a little too sweet. But that's one of the great things about making drinks at home--we each can doctor them to our liking! Anyway, keep up the good work. I'm off to mix up another tasty margarita.
I agree...give your camera guy a raise! This really illustrates the point that citrus garnishes aren't just for show.
Wow! This is a fantastic cocktail. Each ingredient asserts itself at a different point time and a different place in your mouth. Really fun. I wouldn't have guessed that tequila, chocolate, and licorice flavors would play so well together.
Wow, I agree with Ian that the Harrington recipe looks and tastes almost exactly like pink grapefruit juice. Of course, it also reminds we why I like lots of sugar on my grapefruit! I'll have to kick up the Cointreau next time, or maybe add a little simple sugar. What an amazing facsimile of nature, though.