Status message

You can view only 10 cocktails at a time when you aren't logged in.

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Advanced Craft Cocktail Theory: Texture

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.

Recent Additions

  • Galah (Okar) — Dark rum, Pineapple juice, Okar Island Bitter, Orgeat, Lime juice, Mint
  • Seersuckerpunch — Jamaican rum, Nicaraguan Rum, Simple syrup, Apple juice, Cucumber, Malic acid, Salt, Basil
  • Old Mate — Rye, Dry vermouth, Okar Island Bitter, Lemon peel
  • Kentucky Mule — Bourbon, Ginger beer, Lime juice, Mint
  • Hanzo Steel — Shochu, Reposado Tequila, Aquavit, Meyer Lemon Aperitif, Yuzu juice, Simple syrup

Recent Discussion

  • Re The Beachy Irishman, 48 minutes 4 seconds ago Mixin In Ansley commented:

    Fantastic with green spot and a great summer whiskey drink.

  • Re Isle of Skye Swizzle, 6 hours ago drinkingandthinking commented:

    refreshing, but pineapple drowns out the spices of Becherovka and Drambuie

  • Re Here Was A Man, 20 hours 23 minutes ago HallA commented:

    Solid 3. I made with Cocchi Doppo di Teatro, which is a little sweeter than Punt a Mes and probably should have put a barspoon of zucca or something else to match bitterness. Definitely worth a try.

  • Re Poire Bomb, 23 hours 23 minutes ago flickerdart commented:

    Used closer to 1/4 Maraschino (Luxardo), with Pear Williams Purkhart Eau-de-Vie, and Canton for the ginger. the look is a bit like pink lemonade; the flavor is soft floral and fruity. I think a few extra dashes of Peychaud's only help make this drink better.

  • Re Bel-ami, 2 days ago flickerdart commented:

    Made with Blume Marillen, and Elixir Combier instead of the Chartreuse. Was a bit sweet so I added a touch more Suze and threw the proportions way out of whack. The 1:1 ratio is good and opens up nicely as you drink. I can only imagine this would be better with the real deal Chartreuse instead of the substitute.