“When you step through the door of ‘Sesenta y Nueve,’ you’re not just entering a space where coffee flows and artistic twists on beverages are served. You’re immersing yourself in a world where science and creativity meet in every glass. Beverage mixing, though it may appear magical to many, is, in reality, a delicate dance of chemistry, physics, and sometimes even biology to achieve a perfect blend. Today, we venture behind the bar to discover how certain ingredients interact to create the delights you savor in our establishment.
Chemistry of Flavor
Flavor is a complex perception formed not only by the interaction of chemical compounds with our taste and smell senses but also by personal experiences and expectations. At ‘Sesenta y Nueve,’ we consider all these facets when crafting our beverages.
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Solubility and Proportions
Solubility is key in mixology. Alcohol is a phenomenal solvent for certain flavors and essential oils that wouldn’t dissolve in water. For example, bourbon extracts different compounds from the oak barrels it ages in, giving rise to its distinctive flavors. The perfect balance of these compounds is what we seek when designing a new cocktail, ensuring that each ingredient’s proportion complements and enhances the flavor of the others.
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Acids and Bases
Acidity, measured by pH, is crucial for a cocktail’s flavor profile. We play with ingredients like lemon or lime (acids) to cut through sweetness and add freshness. But it’s also a balancing act; a bit of baking soda can counteract an overly acidic cocktail without altering its essential character.
Physics of Texture
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Temperature and Dilution
Temperature modifies flavor perception. A well-chilled cocktail may seem less sweet than one at room temperature. Ice not only cools but also dilutes over time, softening the drink. At ‘Sesenta y Nueve,’ we meticulously study how much ice and what type work best with each recipe.
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Emulsification and Foams
Egg lecithin, present in egg whites, works wonders for creating foams and adding texture to drinks like the Pisco Sour. These emulsions add a sensory dimension to the cocktail, affecting both taste and tactile experience.
Biology of Enjoyment
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Perception and Context
The drinking experience depends not only on the beverage itself but also on the drinker’s environment and biology. Context and presentation can alter flavor perception. That’s why at ‘Sesenta y Nueve,’ we care about every detail, from the music to the lighting and the tableware.
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Effects on the Body
Certain compounds like caffeine in coffee or alcohol in cocktails have direct effects on the body. They stimulate the nervous system and can alter mood, forming part of the drink’s overall experience.
Each cocktail at ‘Sesenta y Nueve’ is a piece of culinary art and a lesson in science. By understanding how ingredients interact, we not only enhance the beverage-making process but also elevate the customer experience. We invite you to immerse yourself in this fascinating world, where each sip is a new opportunity to explore the hidden universe inside your glass.
The next time you order your favorite drink, remember that there’s more than just flavor and presentation in your glass. There’s science, there’s art, there’s meticulous care, and a passion for perfection that we hope translates into a memorable experience for you. Here’s to the discoveries that make every visit to ‘Sesenta y Nueve’ an adventure for the senses! Cheers!”
