Cocktails vs Tastebuds
Posted 19 December 2002 - 03:14 PM
Posted 21 December 2002 - 07:57 AM
Dulling the taste buds is a challenge to be overcome when doing a cocktail dinner and I have worked on that challenge in the following ways. Also donít forget wine is alcohol as well and will have the same effect after time and with overuse.
First, I use very small three ounce cocktail glasses. Of course I donít fill a cocktail glass when serving a cocktail so that means that the amount of actual spirit without the other ingredients is often less than an ounce per drink. The recipes I posted for the other question about matching food and cocktails could serve two and a half people at a cocktail dinner.
Second, I work with the chef to choose dishes with big bold flavors that will stand up to the spirits.
Finally, I encourage people to experience the flavor match but not necessarily finish all six of the cocktails.
This cocktail dinner thing I do is not meant to usurp wine as a table beverage, it is just taking my craft a bit farther and having some fun doing it!