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.
参考来源
Guide
The Sour: The Largest Cocktail Family
Guide
The Golden Age of Cocktails: 1860-1920
Guide
Prohibition: When America Went Dry
Guide
The History of the Old Fashioned
Guide
Balance: The Foundation of Great Cocktails
Guide
Understanding Sweetness in Cocktails
Guide
Syrups: Simple, Rich, Demerara & Beyond
Guide
Non-Alcoholic Cocktail Hour
Guide
Sugar in Cocktails: A Reality Check
Guide
The Complete Guide to Vodka Cocktails
Guide
Mezcal: Smoke, Earth & Agave
Guide
Cachaça: Brazil's Spirit
Guide
Layering: Creating Visual Cocktails