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HOW TO USE ACID

机译：如何使用酸

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摘要

Bartenders are experimenting with new ways to manipulate a classic cocktail element. You can too. There's a reason a daiquiri tastes good and Long Island iced tea tastes terrible: balance. (Also: self-respect.) Of the many, many ways a cocktail can go wrong, poor acid balance is among the most common. In the case of sours, Collinses, and smashes, three types of cocktails that rely heavily on citrus, it's a bartender's job to make sure the liquor, sugar, and acid play well together. It's like a boozy game of rock-paper-scissors in which you're always pulling for a tie. Though every cocktail and, in fact, every bartender, is a little different, the ratio of two parts liquor to one part sour to one (or one-half) part sweet is a common one for sour-style drinks such as the daiquiri and the margarita. The acid brightens the drink, making it feel more refreshing and less heavy. According to Darcy Gentleman at the American Chemical Society, along with counteracting sugar so that the drink isn't too sweet, acid helps flavors blend in alcoholic drinks. If you want to taste all the flavors in every sip, you need a little acid.
机译：调酒师正在尝试新方法来操纵经典鸡尾酒元素。你也可以代基里酒味道好，长岛冰茶味道不好的一个原因是：平衡。 （也：自尊。）在鸡尾酒出问题的许多很多方式中，酸平衡差是最常见的一种。对于酸，Collins和捣碎这三种严重依赖柑橘的鸡尾酒来说，调酒师的工作是确保酒，糖和酸相互配合，这是调酒师的工作。这就像一个疯狂的剪刀石头布游戏，您总是在争分夺秒。尽管每种鸡尾酒，实际上每一种调酒师都略有不同，但对于酸式饮料（如代基里酒和白酒），两杯白酒与一罐酸的比例与一（或二分之一）甜的比例是常见的比例。玛格丽塔酸使饮料变亮，使其感觉更清爽，更重。据美国化学学会的达西·Gentleman称，为了抵消饮料中的糖分，使之不太甜，酸有助于将风味与酒精饮料混合。如果您想品尝每一口的所有风味，则需要一点酸。

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