Dosage, the art of successful cocktail.

A cocktail is not done with eyes closed. No offense to the little counter that fatalities are for Barmen and revel in verses made educated guesses.

Start by working in jigger (MDI). Why? To tune your pay to two decimal places. In the kitchen as the bar chance does not goes with the taste success. Doses should be respected in their strict proportion. I suggest the creative chafe. Watch and learn the classics, appres only you can indulge in creation.

There is a common rule in many cocktails. A rule that perfect balance cocktail every time. The rule of three "S". Sour, strong, sweet  cocktail that is balanced for the following applies:

Sour: 2 cl

Strong: 4 cl

Sweet: 2 cl

Spirits base (strong) headlined most of the time at 40% vol. They bring the alcoholic strength to the cocktail.For a cocktail or pleasant in the mouth should reduce the general titration around 20% vol. Hence the strong proportion 50% and 50% sweet and sour on the short drinks. This is what we found in the ritual of tasting fine water for cognac or whiskey with the use of a water cutting quality. For a dose bar in France Pour 4 cl of spirits at 40% vol.

The Sour is often materialized for the use of 2 cl lime juice freshly squeezed. We avoid using the Pulco which is more hints of Paic 'Lemon anything else. The lime is a paradox. Its main virtue is to bring bitterness cocktail (sour). It also makes use of the sweetest fruits in the world after the date, grape, cherry and banana.

For the balance is perfect, combine the sour and strong with the sweet (sugar). Namely it is sugar and sugar.White, red, powder or liquid. I have a slight preference for the syrup, liquid cane sugar (2 cl) which dissolves seamlessly into a cocktail. Use powdered sugar requires a little more dexterity. Have you ever tried to melt the sugar in cold water with ice cubes? It's complicated. The powdered sugar should not be dismissed in so far as it provides a crisp in texture and incomparable mouth. I advise to use in addition to the sugar syrup cane final grade.

Cheers,

F.