Thinking about citric acid in cocktails
Posted 27 April 2012 - 05:50 PM
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Posted 27 April 2012 - 06:07 PM
I'm in possession of more citric acid than I'll ever use. I only needed a few teaspoons but the brutal economics of Kalustyan's has my kitchen looking like basically like a meth lab. Anyway, I've been thinking about what else I can use the citric acid for. I have a few ideas, and there are a couple of past topics, but I was wondering if anyone has experimented with using citric acid in cocktail making.
i've used it in the past to make dry vermouth as tart as a lemon. certain abandoned brands like gallo have barely any botanicals and just taste like elder flower-muscat. if you need to make tart drinks for large amounts of people, it works out pretty well.
but most of the time i prize the sensory quality of my acid providing citrus above that of my spirits.
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Posted 27 April 2012 - 07:21 PM
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Posted 27 April 2012 - 07:46 PM
Posted 27 April 2012 - 08:10 PM
Edited by Shalmanese, 27 April 2012 - 08:10 PM.
Posted 28 April 2012 - 01:01 AM
Can't you get little bags of citric acid in supermarkets, or is that just an EU thing?
Posted 28 April 2012 - 05:16 AM
Side note: I was thinking of this as a sweet/sour vermouth, in contrast to dry vermouth which has minimal sugar and fairly minimal (at least compared to citrus) acidity. In the context of a 5:1 Martini, this is my definition of a "dry" cocktail -- neither sweet nor sour. Contrast this to say a Margarita which is balanced just so that it seems equally sweet and sour. I would not call this dry, but sweet/sour. And if it had more lime, I would call it sour, rather than dry.
Edited by EvergreenDan, 28 April 2012 - 05:21 AM.