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Flavor and balance are probably the most important components of cocktail quality, but it’s the temperature, texture, aroma, strength, and presentation that makes for a wel-rounded drink. I pay a lot of attention to texture in both cocktails and base spirits – for some reason it plays a major role in my enjoyment of a drink.

In cocktail contests, especially ones with a secret ingredient challenge, bartenders often come up with delicious flavor combinations, but the winning drink takes texture into account: maybe the drink should have been shaken with an egg white, or been stirred to a colder temperature?

Rims– Rimming a drink with regular or flavored salts or sugars doesn’t just add flavor to the drink, it adds texture.

Dairy – Milk and cream are thicker than water, and citrus

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