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?
Nikto zatiaľ nepridal hodnotenie.