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A Spontaneous Libation for your Consideration

Kitchen Sink

Created and posted by andreaskates.
1⁄2 oz Bourbon, Jim Beam
1 1⁄2 oz Rye
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Cynar
1 wdg Lemon
1 Cherry, Luxardo
1 spl Club soda
Instructions

Squeeze the lemon into the glass. Pour in everything else. Add a big ice cube. Drink it while giving your husband a haircut.

Notes

Jim Beam Maple bourbon was in the cupboard, so that's what I used. If you don't have that, you might want a tiny dash of simple syrup also.

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From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Bitterness

So far we’ve investigated the role that acidity and sugar play in the creation of craft cocktails. While sugar predates acidity in cocktail history, these building blocks can be thought of as a pair – acidity and sugar directly oppose each other. When sugar overpowers acidity, drinks become cloying and heavy. With the reverse, drinks are tart, thin, and unpleasant. It is only when sweetness and acidity balance each other that a cocktail takes on a savory deliciousness that I call tension.

The sweet-sour balance is not the only way to create a craft cocktail. Before the invention of the sour family, cocktails were merely spirit, sugar, water and bitters. This category of drinks, now best exemplified by the Old Fashioned derives their deliciousness through the mitigating effects of sugar on the bitterness of wood-aged spirits and bitters.

The previous articles have stayed clear of any serious chemistry. Unfortunately, bitter and alcohol have a lot going on that needs some explanations, and chemistry provides the language. [editor: Nerd warning. Suck it up.]

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