“Balance” in cocktails refers to a drink that is harmonious- no one component or

flavor is too strong, and nothing is so faint that it gets lost. Since we know
taste is a subjective thing, describing a drink as "balanced" means that you are
acknowledging it is "right" even if the flavor isn't your favorite.

In Basics, we discussed the importance of understanding that some tastes are

acquired. Even as a novice taster, you should be able to identify whether a drink
is balanced or not. Don't worry, we'll help!

So, how do I know if my cocktail is balanced?

There are five components that all must live harmoniously in a finished drink. Not
every cocktail includes all five, but all will have at least three:

1. The Alcohol (ABV)

Component One: Alcohol (ABV)
The base alcohol plays the most important role in almost every cocktail. Alcohol
provides the backbone of the flavor and texture that drinks are built around. Other
ingredients should be chosen based on the way they interact with this alcoholic
drink.
Consider the ABV when choosing a spirit. Higher proof spirits bring more flavor and
more body. This can make for robust, delicious drinks, but can easily lead to a
cocktail that is too "hot" with alcohol flavor and aroma.

2. Sweetness
Sweet components are vital for multiple reasons. Sugar in some form will round out
harsh edges of the alcohol flavor of a spirit, temper the acid from citrus, and
provide additional roundness to the body of the drink. Don’t skip the sugar
entirely when a guest asks for “not too sweet!”

3. Sourness
Sour ingredients like citrus juices, vinegars, and some fortified wines add
lightness, sharpness, and freshness to drinks. Acidity (sourness) provides a vital
counterpoint to the round richness of sugar. Truly, sourness is the key ingredient
that gives us the satisfaction and "craveability" of a refreshing drink.

4. Bitterness
Bitter ingredients add complexity to drinks that would otherwise be sad, flat, and
one dimensional. If a cocktail just feels like "something is missing," try adding a
dash of bitters or a measure of amaro.

Imagine an Old Fashioned without bitters- it would just be a glass of sweet whiskey
instead of something truly timeless.

Bitters. A tiny amount can save the day.

5. Dilution
The melted ice that is being incorporated while you stir or shake a drink (or the
added club soda), is the most important component of balance after the Alcohol.

Too Sweet?
Add citrus, acid, salt, or spice

Too Sour?
Add sweetener, fats (cream, nut milk, butter), Umami

Too Bitter?
Add salt, sweetener, fats, Umami
Too Dry?
Add sweetener, fats, Umami

Too Thin?
Add alcohol, sweetener, Umami

Salt
Salt is one of the most powerful and readily available staples we have at the bar.
As human beings, our bodies need the mineral, sodium chloride, to survive.
Therefore, we crave salt and can hardly taste anything without it.

Salt cuts bitterness

Adds intensity to syrups
Creates mouth watering sensation
Works with almost everything- in moderation!

Umami
Translated from Japanese as “delicious flavor”, umami is the taste we also refer to
as “savory.” Amino acids are responsible for the flavor-enhancing properties of
Umami. You can add umami with things like mushrooms, soy sauce, tomato, MSG,
seaweed and more.

Balances sweet and salty

Adds intensity to savory cocktails
Makes things “craveable”

Fats
Fats coat the tongue and allow flavor compounds to be in contact with your taste
buds for an extended time. Things like coconut, dairy, nut butters and animal fats
all have a place.

Coats the tongue, which means flavor lingers

Creates silky textures in beverages
Is an excellent “warehouse” for flavor
Can be used to strip color from spirits

Picture a glass of lemon juice and sugar. Would you drink this? No way! Too sweet
AND too sour, almost undrinkable in any quantity. What is it missing?
That’s right! Water! Add water to lemon juice and sugar to make delicious lemonade.
That concept rings true in cocktails as well. The addition of water brings these
bold flavors into harmony in a way that allows each of them to shine in a way that
is most palatable for the drinker.
Remember there is no one true measurement that will be balanced for every guest
Tastes are personal- some guests prefer drinks drier, some prefer sweeter, some
prefer boozy, others prefer low ABV.
It is up to you as the bartender to have that conversation with your guests-
especially your regulars- and determine how they like their drinks.
It also means humility is key- don’t get defensive if a guest isn’t happy with a
drink. Use it as an opportunity to get to know them and what they like so that
their next drink is perfect.

-----------------------------Balance in Practice - Acid and Sugar

Balance-------------------------------------
Sweeteners like simple syrup (and other syrups at the same sweetness level) matched
at equal parts with lemon or lime juice will be considered "balanced" for most
palates.

The perfect example is the classic daiquiri recipe:

2 oz Rum
¾ oz Lime Juice
¾ oz Simple Syrup
Build all ingredients in a shaking tin. Fill with ice and shake. Strain into a
chilled coupe

Drinks with no or low acid will require far less sugar, but be mindful of the
alcohol in creating balance.

A classic Manhattan is an interesting example. The rye is strong and spicy and not
very sweet. The vermouth adds a touch of sweetness and body with a little bump of
acidity. The bitters add complexity. Here, the dilution is key to bringing it all
together.

2 oz Rye Whiskey
1 oz Sweet Vermouth
2 dashes Angostura Bitters
Build all ingredients in a mixing glass. Add ice and stir. Strain into a chilled
coupe. Garnish with a brandied cherry or an orange twist.

You'll get the hang of adjusting the acidity and sweetness levels to suit your
guest's preferences. Start by adjusting them a quarter ounce at a time. Taste so
you understand what's happening in each drink.

This Daiquiri recipe will be more tart and dry than the classic spec. Great for
some, not for all.

"Less Sweet" Daiquiri

2 oz Rum
1 oz Lime
½ oz Simple Syrup