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Too many flavors in cocktails (and foods)
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Too many flavors can put a cocktail's flavor profile in a spin.
I just got back from Dallas, where everything from houses to flavor profiles of food and cocktails is bigger. Dallas is one of our top ten largest cities and considered one of the only major ones not on an open body of water.
I went to a celebrated local chef's new restaurant. It was terribly disappointing in almost every way. And I can't tell you who it was. However my take on his errors in food and cocktails--if he was involved in their creation at all--is something you find all over the country. It thankfully happens quite rarely in San Francisco.
Using too many flavors and a laundry list of ingredients in a dish or cocktail rarely pays off in the long run. My first boss in New York after I moved back to Italy--who was Italian--used to say "if a dish has more than five ingredients it's not an Italian recipe." He has proven himself correct to this day. And this simple and logical rule of thumb for my favorite and arguably the world's best cuisine would work for many other over ambitious chefs and want-to-be mixologists.
By wowing your customers with more elements you tend to end up with less in the final product. Not every menu and cocktail or wine list can be all things to all people. That's why I am a fan of focusing on your passion, your inspiration and taking guidance from the classics. Chefs and mixologists seem to go most astray when they feel too confident.
I adore locavore menus and that's what primarily drives our fantastic food and drinks scene here in San Francisco. I also support others' drive and dedication to flavors that have inspired them from where they were raised and where they call their adoptive homes.
Let's remember that the basics are always what it's about. I would welcome your feedback. Cheers,
Liza the Wine Chick
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