More and more bartenders are using salt as their secret weapon. A little salt in a cocktail can brighten up the acidity of lemons or other fruits and bring herbs to life. In addition, it can help curb bitterness and balance out the excess sweetness. Sodium chloride molecules act as a binding band that more solidly links powerful spirits to sensitive non-alcoholic ingredients.
Even for those who don’t put acid, without fruit, cocktail without fresh herbs, salt has its place, for a cocktail that some sweet, or a cocktail is simply and directly, the taste of salt can give a person a more balanced and clear, it will be you unconsciously make you more saliva secretion, and this, is it a secret.
Vinegar can be a significant taste for the cocktail of the cocktail, and not only that, but it also brings complex and interesting fruit flavors and caramel flavors, which make people feel unexpected.
So in addition to the wide variety of bitter essence, the kitchen masters: salt and vinegar, pepper, and other condiments are also essential to the taste Arsenal of the bartender.
Brandy Crusta is the Brandy Crusta who, in his 1862 book ‘Bar-tender’s Guide,‘ writes Brandy Crusta. ‘Cocktail is a trendy invention that is usually drunk at fishing or other sports parties… A Cocktail version, Crusta is believed to have been created by a famous Spanish restaurateur named Santina.‘
Decorative, of course, is a very important part of a mature cocktail. It is essential to the integrity and character of a cocktail. Brandy Crusta’s sugar edges match lemon acidity and Brandy grape sweetness, while Mulata’s cocoa powder garnishes match cocoa liqueur sweetness.