Umami in Cocktails
Posted on May 11, 2010
Filed Under Darcy O'Neil | 1 Comment
Darcy O’Neil is a bartender and chemist in London, Ontario. He publishes The Art of Drink.
In the culinary world umami is an extremely important component of great food, in the cocktail world, not so much. The key reason for this is that the benefits of the umami flavour in cocktails hasn’t really been explored by many bartenders. Caesars, Bloody Marys and bacon infused bourbon contain umami, but they don’t represent the full breadth of the umami flavour and its potential in cocktails.
At Tales of the Cocktail 2010, Darcy O’Neil will present a session on Umami in Cocktails, in his typical functional scientific style. Darcy has written an extensive preview of this session, on his blog, The Art of Drink. Click through to read more.
[...] talk about Tiki, and we talk about ice. We talk about blending Japanese whisky and we talk about umami in cocktails. That’s a good time for us. We wake up, go to a breakfast sponsored by a spirit company…and [...]