T R A I N I N G M O D U L E 5 F L A V O U R P A I R I N G

T R A I N I N G M O D U L E 5 F L A V O U R P A I R I N G

TASTE OR FLAVOUR? THERE ARE ONLY FIVE RECOGNISED TASTES SWEETNESS, SALTINESS, BITTERNESS, SOURNESS AND UMAMI BUT THERE S ALMOST INFINITE NUMBER OF FLAVOURS, AFFECTED NOT ONLY BY TASTE, BUT OTHER SENSES TOO. 2

THE DEVILS WALTZ 50ml Bulleit Bourbon whiskey 15ml malic acid solution 15ml raspberry syrup 75ml Earl grey tea 3

HOW DO WE TASTE? PUT SIMPLY, EACH OF THE FIVE TASTES IS DETECTED BY DIFFERENT RECEPTORS IN THE MOUTH. 4

THE PARA-TASTES ASIDE FROM THE FIVE RECOGNISED TASTES, THERE ARE OTHER MOLECULES THAT AFFECT SENSORY RECEPTORS IN THE MOUTH. 5

BALANCING AND CONTRASTING TASTES THERE IS ALSO AN INTERESTING HIERARCHY BETWEEN THE FOUR TRADITIONAL TASTES (SETTING ASIDE UMAMI FOR NOW) IN TERMS OF THE SUPPRESSIVE EFFECT THEY HAVE ON EACH OTHER. 6

THE EFFECT OF UMAMI ON TASTE BALANCE WHEN IT WAS RECOGNISED WORLDWIDE AS A TASTE IN 1985, IT BECAME CLEAR HOW IMPORTANT A ROLE UMAMI PLAYS IN ENHANCING SWEETNESS AND BALANCING OTHER TASTES. 7

UMAMAI MARY 50ml Ketel One vodka 60ml Cep stock 60ml Tomato Juice 10ml Lemon Juice Dash Worcester Dash Tabasco Sea salt 8

THE EFFECTS OF OTHER SENSES ON FLAVOUR OUR PERCEPTION OF FLAVOUR COMES NOT ONLY FROM A COMBINATION OF TASTES, BUT IS INFLUENCED BY OUR FOUR OTHER SENSES. 9

FLAVOUR IN DETAIL AND HOW TO COMBINE THEM THE FLAVOUR OF ANY FOOD OR DRINK IS AS COMPLEX AND INDIVIDUAL AS YOU OR I. AND, WHILE THERE IS NO DEFINITIVE ANSWER TO WHY SOME FLAVOURS WORK TOGETHER AND OTHERS DON T, SOME THEORIES POINT TO COMPOUND SHARING AS THE ANSWER. 10

MANGO AND PINE PALOMA 50ml Don Julio Reposado tequila 50ml Mango puree 50ml Pink grapefruit 15ml Lime 10ml agave pinch of pine sea salt and rim with the same 11

THE FLAVOUR WHEEL A THOUGHT-PROVOKING TOOL FOR MATCH-MAKING FLAVOURS IS THE FLAVOUR WHEEL, WHICH GROUPS FRUIT, VEGETABLES, HERBS, SPICES ETC INTO THEMED SECTIONS. 12

FUR COAT AND NO KNICKERS 40ml Haig Club Blended Scotch whisky 20ml White Chocolate Liqueur 5 raspberries Absinthe Bitter Tarragon Raspberry powder 13

CLASSIC COMBINATIONS BEHIND EVERY POPULAR SPIRIT-MIXER PAIRING IS A SCIENTIFIC REASON FOR WHY IT CREATES THE IDEAL BALANCE. 14

RED OCTOBER 35ml Tanqueray gin 15ml Aperol 50ml Mandarin juice 15ml lemon juice 10ml gomme syrup dash orange bitters 6 strawberries 15

SUBTLE FLAVOUR MANIPULATION DILUTION AND TEMPERATURE SOMETIMES JUST A SMALL AMOUNT OF WATER AND A SLIGHT CHANGE IN TEMPERATURE CAN HAVE A DRAMATIC AND BALANCE-ALTERING AFFECT ON A DRINK S FLAVOUR. 16

SUBTLE FLAVOUR MANIPULATION ADJUSTING SWEETNESS ADDING SWEETNESS TO A DRINK CAN BE DONE WITH ANY NUMBER OF INGREDIENTS, EACH ONE BRINGING THEIR OWN DISTINCT FLAVOUR TO THE MIX. 17

SUBTLE FLAVOUR MANIPULATION ADJUSTING BITTERNESS BITTERS CAN BRING REFRESHING FLAVOUR BUT ALSO ADDED DEPTH TO COCKTAILS AND DIFFERENT BITTERS WORK BEST FOR DIFFERENT COCKTAILS. 18

THE BITTER END 35ml CÎROC vodka 15ml Campari 50ml pink grapefruit juice 6 basil leaves 15ml honey syrup 1:1 19

COCKTAIL & FOOD PAIRING TRADITIONALLY, COCKTAILS HAVE BEEN BOOKENDS TO MEALS, IN THE FORM OF APERITIFS AND DIGESTIFS. 20

THE BRETHREN 50ml Ron Zacapa 23 rum 35ml pink grapefruit 15ml lemon juice 15ml gomme syrup 50ml heavily hopped pale ale 6 chunks fresh pineapple 21

TAKING THE PLACE OF WINE WHILE WINE STILL DOMINATES AS THE PREFERRED ACCOMPANIMENT TO FOOD, WE CAN STUDY WHY SPECIFIC WINES PAIR SO WELL WITH CERTAIN DISHES AND TRY TO ADAPT THE SAME PRINCIPLES TO COCKTAIL PAIRING. 22

GOOSEBERRY FIZZ 50ml Tanqueray gin 50ml Gooseberry Puree 25ml Lemon Juice 12ml Sugar syrup Egg white Soda top 23

SOME COCKTAIL- SPECIFIC RULES HOW TO HIGHLIGHT A FLAVOUR IN YOUR COCKTAIL, WHICH WILL COMPLEMENT OR CONTRAST WITH FOOD BUT NOT TO COMPETE WITH IT. 24

CLAM DIVER 50ml Ketel Citroen vodka Cascabel Chilli Infusion 10ml Noilly prat 5ml olive brine Anchovy and olive skewer 25

FOOD AND SPIRIT PAIRINGS IF COCKTAIL PAIRING AN ENTIRE MEAL SEEMS TOO MUCH, AN ALTERNATIVE IS TO OFFER SMALL PLATES OR ACCOMPANYING FOODS WITH COCKTAILS. 26