Sweetness
Flavor ScienceThe perceived sugar level in a cocktail, balanced against sour and bitter components. Sources include simple syrup, liqueurs, fresh fruit, and honey. Too sweet masks other flavors; too little makes drinks harsh.
参照先
Guide
The Sour: The Largest Cocktail Family
Guide
The Golden Age of Cocktails: 1860-1920
Guide
Prohibition: When America Went Dry
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The History of the Old Fashioned
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Balance: The Foundation of Great Cocktails
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Understanding Sweetness in Cocktails
Guide
Syrups: Simple, Rich, Demerara & Beyond
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Non-Alcoholic Cocktail Hour
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Sugar in Cocktails: A Reality Check
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The Complete Guide to Vodka Cocktails
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Mezcal: Smoke, Earth & Agave
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Cachaça: Brazil's Spirit
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Layering: Creating Visual Cocktails