Cocktails 101: Balance

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I used to challenge my bartenders to create cocktails that we could feature at restaurants I was running as GM at the time. I encouraged them to come up with their own creations, experimenting with whatever ingredients and ideas they may have had. We would then taste them as a team, tweaking various elements of the drink until it was just right. 

Here are some elements to be considered when seeking a balance in any cocktail:

  1. Heat (often from the alcohol, sometimes thought of as a spiciness)

  2. Sweetness (sugar typically coming from either a liqueur, syrup or fruit juice)

  3. Acidity (often from the fruit, juices, and some liqueurs)

  4. Savory and herbal qualities

Each of these elements have to be blended and balanced with one another to reach a perfect harmony. Otherwise the sour overwhelms the sweet, the heat overwhelms more delicate floral notes, the smokiness clouds other subtleties, etc., and the drink becomes one-dimensional. Some primary liquors used in cocktails are more neutral (vodka, silver tequila, or white rums) and benefit from adding a savory element. Other liquor (whiskey, gins, aged tequila and mezcal) are more savory and not as easily influenced by more delicate additions. That said, often a little goes a long way in these cocktails.

A good customer came into the store the other day to buy some Crème de Violet to make a classic Aviation. Here’s a good recipe from punchdrink.com:

AVIATION COCKTAIL, COURTESY OF PUNCHDRINK.COM

INGREDIENTS
Serving: 1

  • 2 ounces gin

  • 1/4 ounce maraschino liqueur (preferably Luxardo)

  • 1/2 ounce lemon juice

  • 1/4 ounce crème de violette (or 1/4 ounce simple syrup)

Garnish: brandied cherry (preferably Luxardo)

DIRECTIONS

  1. Add all ingredients to a cocktail shaker.

  2. Fill shaker with ice and shake until chilled.

  3. Strain into a chilled coupe or cocktail glass.

  4. Garnish with a brandied cherry.

EDITOR'S NOTE
The Aviation can be a tricky cocktail to balance depending on the type of gin, quality of citrus and sweetness of the crème de violette. PUNCH prefers a mild, full-bodied gin like Plymouth. Don't be shy—test the cocktail before straining and serving to ensure a balanced drink. Adjust with a dash of simple syrup or citrus accordingly.

The customer asked me what else he could use the crème for violette for. I suggested that he create his own using these elements of balance with whatever neutral vodka or white rum he had at home… or just put a half an ounce into a glass of champagne or prosecco, a lemon twist and have a nice day!
Cheers,
Eric