![]() In a typical sour recipe, rather than using 2 parts spirit, 1 part sweet, and half part sour ratios, Freeman suggests using 1.5 parts spirit and. ![]() On the website, Eben Freeman suggests ways to use it. PAMA is designed to be both sweet and tart, so the balancing of the ingredient in a cocktail will be a little different (and actually a little easier in some drinks) than with a regular sweet-only liqueur. ![]() Of course, the new cocktails will need to be rebalancing in their sweet/sour/strong ratio, but that's the nature of making cocktails. New liqueurs also provide the easiest way to create new cocktails- simply swap out or supplement the current liqueur or sweetening agent with the new liqueur: A Pomegranate Daiquiri or a Ginger Cosmopolitan is the easiest thing in the world to create with these new products. Germain, Domaine de Canton, Hum Botanical Spirit, Rothman & Winter Creme de Violette, and (our sponsor) PAMA. The liqueur category in particular has provided us with many amazing new flavors to work with in the last five or ten years, and include products like St. Classic modifiers (by my definition) include absinthe, maraschino, and orange curacao (these created new categories of cocktails when they become widely available in the US, "improved" and "fancy" cocktails), Chartreuse, Benedictine, and the like. The Chartreuse in a Last Word and the Campari in a Negroni, for example, form so much of the flavor of the drink that 'modifier' understates their importance.ĭo you think my definition for a modifier works? And if so, then what do we call the non-alcoholic modifiers like citrus and grenadine? It doesn't seem that everything other than the base spirit should be called a modifier.Ĭocktail ingredients come and go and in the past 10 or so years we've seen some amazing products come onto the market. This isn't a perfect definition by any means. Making up a definition off the top of my head, I would say a modifier is a cocktail ingredient, usually alcoholic and typically a fortified wine or a liqueur, that both softens the base spirit and adds flavor to the drink. Accents include different varieties of bitters- like orange, Peychaud's, and Angostura- and non-alcoholic syrups-including Rose's lime juice, orgeat, grenadine, and falernum." He says, "Modifiers are made up of various aromatic wines- for example, vermouth and Lillet- and a long list of liqueurs, such as Cointreau, maraschino, and creme de cassis. He groups together Modifiers and Accents. Abou-Ganim writes briefly about cocktail components in a section on creating cocktails. However I think a more modern definition can be found in Tony Abou-Ganim's book The Modern Mixologist from 2010. So in Embury's definition, liqueurs are not modifiers.
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