Debunking 5 Common Bartending Myths: Price, Taste, Content, Dilution
The art of making drinks is a dynamic one. Mixologists are always experimenting with different flavours, coming up with newer ingredient combinations and crafting interesting recipes. Undoubtedly, this also leads to the spread of multiple versions of the stories and histories surrounding different cocktails and the techniques used to blend these drinks.
Some of these stories quickly turn into myths around bartending and mixology and become such common knowledge that they are really accepted word for word. However, these myths are far from the methods and hacks that are employed by mixologists in the crafting of complex alcoholic blends.
Here are some common bartending myths, thoroughly debunked so one can get a clearer perspective about the world of mixology and blending drinks:
Myth: Expensive Liquor Is Always Better
Reality: One of the more widespread myths around mixology is that the more expensive the liquor, the better its flavour would be, ultimately leading to a well-made cocktail. However, according to many experts, excellent liquors marked at a greater price can lose much of their nuance when they are mixed with juices, bitters and other mixers.
What works best for cocktails are mid-range spirits which blend well with a variety of ingredients without losing out on their flavour while ensuring their taste does not become overpowering.
Such liquors are also never wastefully diluted and unlike a top end liquor, will offer a character more suited to blending.
Myth: Bitters Make Cocktails Bitter
Reality: Citrus bitters are often added to sour cocktails, which in turn carry a bitter, tangy and acidic profile. It is commonly believed that bitters are what introduce this tart note into cocktails.
In fact, bitters bring in a much needed balance and complex flavour in several blends. They also add an aromatic finish to cocktails while imbuing them with very subtle flavours that manage to tie all the ingredients in the mixture together. Made out of botanical infusions, bitters also add depth and acidic flavours to diverse cocktail concoctions.
Myth: Premium Ice Is Needed To Make Cocktails Better
Reality: An interesting myth about mixology is that premium ice builds better taste and textural qualities into cocktails. But even as some bars use good quality ice machines, it has little to no effect in the way of affecting the taste of the drinks.
Premium ice is a luxury no doubt, but simple ice cubes made from filtered water at home can do the trick for cooling drinks. A block of slow melting ice can be used to add to drinks sustaining them for a long period of time.
One can also bring ice trays with attractive moulds and craft flavoured ices to add texture and taste into drinks.
Myth: Shaking Vs. Stirring Changes Alcohol Content
Reality: A common belief abounds that shaking and stirring drinks changes their overall alcohol content. However, upon closer examination, one would realise that these mixing methods only affect the dilution and textural composition of the drinks.
Many mixologists would in fact caution against the belief that shaking drinks, particularly like the martini cocktail, would bruise the gin in the mix.
Rather, shaking simply introduces more air into the drink making it chilled and lighter whereas stirring is a gentler process which simply results in a smoother mix.
Myth: More Ice Dilutes Drinks Faster
Reality: Many hold the opinion that adding more ice would dilute a drink speedily as the ice melts into water and blends with the other components in the cocktail, hampering its overall composition.
However, this is a myth built up over time. In fact, the more ice one adds to a drink, the better it is chilled while reducing the rate at which the ice melts.
On the contrary, less ice melts faster and reaches the temperature of the other ingredients in the drink, mixing in rapidly and diluting flavour. More ice added to a cocktail actually manages to hold its flavours together for longer.
Drink responsibly. This communication is for audiences above the age of 25.
