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Why would you put salt on the surface of a cocktail and then make a salt edge or a sugared edge?

More and more bartenders are using salt as their secret weapon. A little salt in a cocktail can brighten up the acidity of lemons or other fruits and bring herbs to life. In addition, it can help curb bitterness and balance out the excess sweetness. Sodium chloride molecules act as a binding band that more solidly links powerful spirits to sensitive non-alcoholic ingredients.

Even for those who don’t put acid, without fruit, cocktail without fresh herbs, salt has its place, for a cocktail that some sweet, or a cocktail is simply and directly, the taste of salt can give a person a more balanced and clear, it will be you unconsciously make you more saliva secretion, and this, is it a secret.

Of course, the amount of salt is key, and you don’t want to bring your cocktail. This is why many bartenders use a small amount of salt as a secret weapon when making cocktails, but fear that customers will reject it, so they never mention salt on the list.
If you can’t control the amount of salt you use per cocktail, a safer bet is to add a dash of salt to your homemade syrup. So choosing different kinds of salt is a science. In addition to salt, some bartenders are using another secret weapon. It is vinegar. (fruit or wine vinegar or balsamic vinegar from Italy)

Vinegar can be a significant taste for the cocktail of the cocktail, and not only that, but it also brings complex and interesting fruit flavors and caramel flavors, which make people feel unexpected.

So in addition to the wide variety of bitter essence, the kitchen masters: salt and vinegar, pepper, and other condiments are also essential to the taste Arsenal of the bartender.

The use of salt in cocktails, in addition to grabbing a pinch and putting it in the cocktail, is more obvious by hanging a rim of salt around the side of a cocktail glass. In addition to salt edges, there are sugar edges, chocolate powder, popping sugar, honey, various flavors of syrups, spice powder, and even chili powder and other ingredients as a beautiful and unique coat of the cup.
The purpose of this is very clear, not just for the look, but for the balance of the taste, or to echo the theme of the cocktail and one of the ingredients.

Brandy Crusta is the Brandy Crusta who, in his 1862 book ‘Bar-tender’s Guide,‘ writes Brandy Crusta. ‘Cocktail is a trendy invention that is usually drunk at fishing or other sports parties… A Cocktail version, Crusta is believed to have been created by a famous Spanish restaurateur named Santina.‘

The existence significance of salt edge and sugar edge or other decorative wall hanging can not escape two points: decorative and taste echo.

Decorative, of course, is a very important part of a mature cocktail. It is essential to the integrity and character of a cocktail. Brandy Crusta’s sugar edges match lemon acidity and Brandy grape sweetness, while Mulata’s cocoa powder garnishes match cocoa liqueur sweetness.

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