Common cocktail sweeteners
Why does your homemade Daiquiri not taste as good as the one you ordered last night? The answer may be an important but too-often-misunderstood mixological ingredient: the sweetener.
To break down how different sweeteners behave in cocktails, we turned to Dave Arnold, who knows a thing or two about food science. As director of culinary technology for The International Culinary Center (formerly the French Culinary Institute), he was responsible for teaching aspiring chefs the principles and techniques of modernist cuisine.
Today, he's bringing his special expertise to the world of bartending, using centrifuges, vacuum machines, liquid nitrogen and more to create stunningly original concoctions at New York's cutting-edge watering hole Booker and Dax.
Here's his advice on working with the five major sweetener categories paired with a few of his delicious drink recipes. Cheers!
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This most basic of sweeteners is composed entirely of sucrose, giving it "a very