Description
A small amount of Bar40 Bitters Sour in a cocktail can go a long way. Even though sour is not generally known to strengthen any of the four other taste perceptions specifically, it is known to be an effective flavour modifier. Bar40 Sour is a secret game changer. The acid compounds in Bar40 Sour causes an increased amount of saliva to be released which in turn helps to distribute non-volatile compounds to the taste receptors. This effect gives a full mouthfeel and a round or balanced taste to a cocktail. Sour is easily detected at low amounts. Moreover, taste buds are able to detect various different kinds sour compounds in Bar40 Sour.
- Add Bar40 Sour to cocktails that lack inherent sour to give it a distinctive brightness or “pop”.
- Add Bar40 Sour if a cocktail is overly sweet, to reduce the perceived sweetness and achieve a more rounded flavour.
- Combine Bar40 Sour with Salt will create a perceived sweetness in the cocktail.
RECIPES (from Bar40 Bitters)
Mezpartine
1.5 oz. Mezcal
0.5 oz. Campari
0.5 oz. Benedictine
12-18 drops Bar40 Sour Bitters
Stir over ice.
Manhattan
2 oz. Bourbon
1 oz. Sweet Vermouth
6 drops Bar40 Bitters Umami
6 drops Bar40 Bitters Sour
Stir over ice. Garnish with orange rind.
Toronto
2.5 oz. Canadian Whiskey
0.5 oz. Fernet Branca
1 oz. Simple Syrup
8 drops Bar40 Bitters Salt
8 drops Bar40 Bitters Sour
Stir over ice. Garnish with flamed orange rind.
Vieux Carré
1/2 Teaspoon Benedictine
3/4 oz. Rye Whiskey
3/4 oz. Cognac
3/4 oz. Sweet Vermouth
6 drops Bar40 Bitters Sweet
6 drops Bar40 Bitters Salt
6 drops Bar40 Bitters Sour
Stir over ice. Garnish with cherries.
