Mouthfeel
Flavor ScienceThe physical sensation of a drink in the mouth: viscosity (thin vs thick), carbonation (prickle), astringency (drying), temperature, and texture (silky, creamy, velvety). Egg whites, cream, and oleo saccharum all modify mouthfeel.
Referenziert in
Guide
Understanding Sweetness in Cocktails
Guide
Understanding Mouthfeel
Guide
Egg Whites & Aquafaba in Cocktails
Guide
Syrups: Simple, Rich, Demerara & Beyond
Guide
Low-ABV Cocktails: Maximum Flavor, Minimum Alcohol
Guide
Gin: From Juniper to Glass
Guide
Vermouth: The Essential Modifier
Guide
The Dry Shake: Mastering Egg White Cocktails