In my previous set of articles I’ve already talked about the effect sugar, acidity, alcohol and bitterness has on the texture of a cocktail. This article will examine other sources of texture, mainly dairy, eggs, and carbonation.
Raw milk, warm from the cow – and yes, we’re going to talk about cow milk here instead of sheep, goat or camel -- is an incredibly complex solution of microscopic fat globules, sugars (namely lactose, a complex sugar made from glucose and galactose), vitamins, white blood cells, and water. Some breeds of cow are less efficient at converting the yellow pigment carotene into Vitamin A, so their milk is more golden in color (interestingly enough, goats, sheep and water buffalo are 100% efficient, so their milk and cheese are always starkly white). Raw milk is also full of bacteria, some of which are responsible for the conversion of lactose to lactic acid (souring), and some of which can be harmful to humans (Salmonella and E. Coli O157:H7, among others). Milk is slightly acidic, at around pH 6.5-6.7.
I like bitter drinks,. But this was like drinking a glass of campari and nothing else. No depth. No complexity. Just a lot of bitter. It could be that I chose the wrong nocino (Eda Rhyne Rustic Nocino). Or perhaps Old Overholt 86 was the wrong rye.
Funny enough I experimented with Plantation 5, Bacardi 8, Appleton, and settled on S&C because I figured rum enthusiasts here would prefer the funkier higher proof kick. This might be smoother:
1-1⁄2 oz Aged rum (Appleton?)
1⁄2 oz Campari
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
5 muddled cherries