Mixology is the art and science of creating innovative cocktails to quench the thirst served with delicacy in a glass. A Mixologist blends the principles of chemistry, psychology, and skill to produce libations that satiate your taste buds and has a visually stunning effect on the cocktail. Mixology is about mixing the right amount of concoction and ice, enhancing its flavour by adding proportionate amounts of refreshers, herbs, juices, etc. An experienced chef or an eminent mixologist blends the flavours in the glass that have magical powers to uplift the moods of the patrons.
To achieve a desired flavour profile, a mixologist selects and blends various liquors, syrups, juices, cordials, fruits, herbs and other ingredients to create a proportional and congruous drink. Mixologists enhance the visual effects of the spirits by paying close attention to the texture, colour, and presentation and garnishing the cocktails with decorative elements.
Origin
The Origin of Mixology dates back to ancient Egyptians, Greeks, and Romans, who enjoyed mixed drinks. The art of Mixology evolved in the 19th century into a prolific career despite its prohibition from 1920 to 1933. The emergence of bootleggers led to the innovation of high-quality mixed drinks that were later featured as exotic cocktails and tropical drinks. Today, the craft cocktail movement uses innovative technological dexterities, like molecular mixology, to create unique and exhilarating flavours.
Principles
Mixology involves blending ingredients in correct proportions to create the desired flavours and textures in a drink. To concoct a well-balanced cocktail, knowing the concept of solubility of the ingredients involved is a crucial factor. Some components are easily soluble in alcohol, while others may give a hard time, thus affecting the flavour and texture of the cocktail. As a thumb rule for a cocktail, the base spirit should not mask its booziness.
Role of Acids
Acids are the key ingredient that balances the sweet and sour taste of the cocktail, while carbonation can add a rejuvenating effervescence. Citrus fruits like lemons, limes, grapefruit, oranges and some exotic fruits (Seville oranges, bergamot) harbour weak organic acids that offer a neutral flavour and sunny-warm aroma. The famous Blood and Sand orange juice cocktail is a perfect blend of orange juice, Scotch, sweet vermouth, and cherry liqueur. Various other acid sources like lactic acids (milk products), Malic acid (apples, pears), Tartaric acid, Acetic acid (vinegar) etc., increase the savoury flavours and aroma in the drink.
Temperature control
Humans are sensitive to temperature variation, and so is the art of Mixology, where the temperature can affect the flavour and texture of the cocktail. The serving temperature changes the sensation perceived by the palate. The type of ice used has flavour implications in a cocktail recipe relating to the physics of energy transfer and variation in the molecular structures. Bitter ingredients taste better at low temperatures, while syrups and liqueurs taste best at room temperatures. Adding different types of ice creates a sensational and invigorating experience for the patrons. Shaking ice in a cocktail adds air bubbles and lowers its temperature leaving a sizzling mouthfeel.
Understanding the chemistry of ingredients
A professional bartender or a home enthusiast continuously experiments with the ingredients and innovative techniques to enhance the flavour and texture of the cocktail. Some components in a cocktail chemically react with each other, affecting the taste and aroma of the drink. Organic acids in citrus juices react with the spirits in a cocktail giving it a smooth flavour. Whereas sugar when added to alcohol creates a more complex flavour. Bitters are liquors flavoured with a blend of herbs, tree bark, or even roots. They are added to the drinks to balance their bitter-sweet flavour. Carbonated water or cola adds a bit of acidity to the liquor, and they tend to balance well with rum or gin.
Sensory perception
Mixologists try to understand and manipulate the components involved in the cocktail to give the patrons a sensational experience. The flavour, texture, and aroma of the cocktail can affect the emotions and psychology of the patrons. A bright-coloured cocktail with citrus juices is refreshing and invigorating. Mixologists and bartenders make every effort to create drinks that correspond to the mood and preferences of the customers. The complex interplay of ingredients or chemical compounds blended in the liquor tends to interact with the taste buds and the olfactory receptors. The art of mastering the science of mixology involves the cognition of the psychological impact of the cocktail on the patrons and creating the desired flavour profile in the pursuit.
Tools and equipment used
Usage of specialised equipment like shakers, jiggers, muddlers, strainers, and bar spoons helps the mixologist control the flow of liquids and create the desired texture and flavour. From high-end cocktail bars to home kitchens, the use of tools and equipment varies according to the situation.
Jiggers for measuring
Bar spoons for stirring
A Cocktail shaker to blend the ingredients
Muddlers to process the herbs
Cocktail strainer
Citrus juicer to squeeze the juice from any citrus fruit
Channel knife to peel spirals from citrus fruits which are used for garnishing
Cocktail glasses
Mixology is an art that involves the Knowledge of recipes, Preparation, and the key ingredients. With all the creative instincts, a Mixologist concentrates on the basics of combining the flavours and balancing them with a technique that entices the taste buds.
Comentários