Acidity
Flavor ScienceSourness from citrus juice, vinegar, or fermentation that provides brightness and backbone to cocktails. Lemon (pH ~2.0) and lime (pH ~2.2) are the workhorses. Acidity balances sweetness and rounds out spirit heat.
参照先
Guide
The Sour: The Largest Cocktail Family
Guide
Hot Cocktails: Toddies, Grogs & More
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Prohibition: When America Went Dry
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The Tiki Revolution: 1934-1975
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The Dark Ages: 1970s-1980s Cocktails
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The History of the Daiquiri
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Balance: The Foundation of Great Cocktails
Guide
Acidity: The Brightness Factor
Guide
Citrus in Cocktails: The Complete Guide
Guide
Egg Whites & Aquafaba in Cocktails
Guide
Syrups: Simple, Rich, Demerara & Beyond
Guide
Coconut in Cocktails: Cream to Water
Guide
Honey in Cocktails: Syrup to Mead
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Shrubs & Drinking Vinegars
Guide
Summer Cocktails: Beat the Heat
Guide
Brunch Cocktails: Morning After
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Cocktails for Dinner Parties
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Non-Alcoholic Cocktail Hour
Guide
Spring Cocktails: Floral & Fresh
Guide
Low-Calorie Cocktails
Guide
Mocktail Recipes That Don't Compromise
Guide
Sugar in Cocktails: A Reality Check
Guide
Tequila: Blanco to Añejo Decoded
Guide
Scotch Whisky: Single Malt to Blended
Guide
Cachaça: Brazil's Spirit