How to meal-prep martinis and win at life.
: There’s dilution, temperature, acid, and bitterness. Dilution can be controlled a few ways: by mixing with ingredients of higher or lower A.B.V., or with a specific method—like shaking versus stirring, to name just two. Drinks don’t always need to be served cold, either—some are best served hot or even at room temperature. Acid and bitterness provide not only a bracing feeling or sensation, but backbone and structure to a drink.
In the same way we can use salt in our cooking without making food explicitly salty, we can use acid and bitterness to make a tasty drink.: Exactly! I think most home cooks feel at least somewhat equipped to save a lackluster dish , but how would you advise approaching a lackluster cocktail?: That’s something that comes with practice.
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