Coconut Water And Citruses: 5 Ways To Balance Tropical Flavours In Drinks
Tropical drinks are complete with the flavours and textures of fruits such as pineapples, watermelons and mangoes that are often found in regions with warm temperatures and humid climes. Another fruit that ranks high on a mixologist’s roster of tropical ingredients is coconut. Water from a tender coconut is often used as a mixer for building different tiki-themed or island-themed cocktails or drinks inspired by the flavours of the tropics.
And most often than not, coconut water is brought together with different citruses like oranges, yuzus and limes for mixing their sour and acidic tastes with the contrasting flavours of the sweet and nutty fruit. However, bringing together coconut water with different citrus fruits and bitters for balancing these tropical flavours can be a tad tricky.
Read on below to know more about some of the mixology tips that can be employed to master a balance of tropical flavours while bringing together coconut water and citruses in cocktails and mocktails:
Use Fresh Produce
One of the best ways to go about skillfully mixing coconut water with citruses is to use fresh produce. If coconut water is left for too long, it starts to ferment and grows stale which can affect its overall flavour. As well, when citrus fruits like limes and oranges begin to over ripen, they acquire an unpleasant aroma and begin to lose out on their textural nuance which in turn affects the tasting notes of a cocktail blend. So, while making drinks using seasonal tropical produce, ensure that it is sourced fresh so that the flavours of the coconut water remain sweet enough to act as the base for infusing it with crisp citrus flavours.
Coconut Water As Base
For an effective flavour balance of tropical ingredients, one of the best ways is to use coconut water as the base ingredient as opposed to citrus juices or fruit juices. About 2 to 3 parts of coconut water for every one part of citrus fruits will ensure that the former acts as the foundation for the mixer. With this, the potent flavours of elements like limes and oranges will seep subtly into the coconut water without becoming too overpowering an addition when the mixer is actually added to a cocktail.
Citrus Accents
Keeping drinks light and delicate is integral to tropical cocktail and mocktail recipes. This becomes possible when coconut water is infused with the light accents of citruses in the form of lime zest or yuzu pulp. If the citrus fruit contains more pronounced tangy and acidic notes, it is possible to cut down slightly on the proportion in which it is added to coconut water. On the other hand, when a fruit like orange is mellow and sweet, a slightly higher proportion of pulpy orange juice can be used as a citrusy accent for blending with coconut water.
Sweeten Lightly
Coconut water needs a bit of a nudge to balance the citrus notes of different tangy and sour fruits. This catalyst comes in the form of honey, agave or simple syrup which bring a light sweetness into the mixer. A quarter of a sweetener touch for every 2 parts of coconut water can suffice to round out the edges and turn the sweet and citrusy combination into a smooth mixer useful for crafting balanced tropical blends.
Add Depth With Garnishes
One of the more elegant methods of introducing flavour balance into coconut water infused tropical blends is to use interesting garnishes which build more depth in drinks. Herbs like mint, basil and lemongrass work really well with coconut water for building a savoury, tropical nuance into the mixer. And these herbs are excellent pairings with citruses as well because they bring out the natural tartness and acidity of these fruits, leading to a fine balance of tangy flavours with the coconut water’s sweet, nutty notes.
Drink Responsibly. This communication is for audiences above the age of 25.
