If you’ve ever taken a cocktail party and been disappointed by the quality of the cocktails you’ve made, you might be able to blame one of the best ingredients in them.
A new study suggests that the key to making great cocktails is not the ingredients, but the art of the mixing and mixing techniques.
“What I find interesting is that what’s happening in the craft cocktail world is that there’s a lot of great stuff that’s happening,” says Scott Hebert, professor of psychology and neuroscience at Harvard Medical School.
“A lot of the stuff that we’re talking about is making the drink that people want.”
In the study, Hebert and his colleagues found that craft cocktails were significantly more likely to be “high quality” if they were made with anaerobic (aerobic) techniques that were not too complicated or time consuming.
They also found that the quality and style of the drinks that they were drinking were a good indicator of whether or not they were the most successful.
“When you’re creating a great drink, the quality is the first thing you look for,” says Hebert.
“What are the things that you’re making that are good, and the things you’re not making that you think you could do better?”
“We wanted to see what would happen when you put a few ingredients in a cocktail that were very high quality, and a few things that were relatively easy,” he adds.
“We did this for about 30 cocktails, and we were able to determine which ingredients had the highest quality and which ingredients were the least.”
Craft cocktails are made with ingredients that are high quality but are relatively easy to mix.
Hebert says the results suggest that when it comes to creating a high-quality drink, “you need to make sure that you do things that are relatively simple and you do those things well.”
For the study the researchers had participants mix a cocktail of two ingredients: vodka and lime juice.
They took measurements of the ingredients and then mixed them using a “microscale mixer” that is essentially a hand mixer with a large mixing bowl.
The team then took the results and analyzed them.
They found that for a cocktail to be high quality and high-end, the drink must have a very high percentage of the “sugar and salt” and “alcohol” that are found in most cocktails.
The researchers then took a look at how well the drinks were made.
They found that “very high quality” drinks were better than low quality and low-quality drinks, and “very good” drinks tended to be more complex than “average” drinks.
For example, they found that an average cocktail would have about 50 percent alcohol and 50 percent sugar, which is about twice as much as most cocktails today.
“The results of the study showed that high quality drinks tended not to have a high proportion of the alcohol and salt,” says Sheehan.
“You could get the same result if you mix a vodka with lime juice and you add a lot more sugar.”
Hebert believes that the results of his study may help us understand why some people are able to drink high-level alcohol, while others don’t.
“It’s not necessarily the way people drink alcohol, but what we do in the body to regulate that alcohol is actually involved in the quality,” he says.
“We think that the way that alcohol gets into the brain is a way that we can get the brain to produce compounds that are important for the brain function,” he explains.
“If we have an impairment of some neurotransmitter that helps the brain maintain those chemicals, then you have an impaired ability to make good alcohol.
So, it’s not just the way the brain works, but how the brain functions.”
According to Hebert the results show that it’s important to create cocktails that are “high-quality and high quality.
I think it’s one of those things where people should be aware that when they do make them, that they should be very careful with how they do it.”
You can find out more about Hebert’s research at the American Psychological Association website, which has more information on craft cocktails.