Acidity

Flavor Science

Sourness 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.

อ้างอิงใน

Guide The Sour: The Largest Cocktail Family Guide Hot Cocktails: Toddies, Grogs & More Guide Prohibition: When America Went Dry Guide The Tiki Revolution: 1934-1975 Guide The Dark Ages: 1970s-1980s Cocktails Guide The History of the Daiquiri Guide 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 Guide Shrubs & Drinking Vinegars Guide Summer Cocktails: Beat the Heat Guide Brunch Cocktails: Morning After Guide Cocktails for Dinner Parties Guide 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

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