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Archive Jan 07, 2014
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Some like bitter, others like sweet. Even in this day and age of trend complexity in cocktails, that dichotomy has guided bar managers and mixologists in the crafting of their menus to appeal to the palates of both the newb alcoholic consumptionist and the experienced drinker whose tastebuds no longer tolerate the juice-like composition of many a college cocktail. Even the most elitist of bars have a menu that varies in range from “this is how I imagine bug juice and gasoline tastes, and I like it” to “ah, saccharine nectar of the gods—I hope this still has some alcohol in it.
So how to craft a cocktail that could please both the supposed male and female palates, whatever they may be? Tradition dictates that the male favors the cocktail that lets the flavor of the liquor come through, while the female leans toward the cocktails whose sodas, juices, and syrups mask what can be perceived as an unsavory taste of alcohol. Though this gender-based dichotomy is arguably outdated, the fact still stands that crafting a cocktail that appeals to a broad spectrum of palates is no easy task.
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