We all know that when we talk about flavour, it's definetly a matter of taste: not all of us like the same kind of flavours, and while some people likes dry, strong flavoured drinks, many other prefere delicate aromas and sweet ingredients. Moreover some of the ingredients used in many cocktails have very strong flavours that are not particularly pleasant for most people if tasted separately, while the same ingredients can be widely appreciated when combined with other elements. A bartender, like a chef, must above all know how to exploit and at the same time increase the value of every single ingredients, following some simple rules that allow to create concoctions that are almost universally appreciated.
First of all we must always consider that there are five main kinds of flavours and therefore five main categories of ingredients:

- sweet: many liqueurs with low alcohol content taste sweet, like most fruit juices or pulp, syrups, honey and of course sugar;

- sour: all citrus fruits can add a sour note to your concoctions, from lemon to orange or lime;

- bitter: many herbs extracts and liqueurs are often used to add a bitter flavour to a cocktail, as well as liqueurs like Campari;

- spicy: tabasco and ginger are the main elements of these category, but many other spices can be used.

The perfect cocktail is the one that mixes successfully at least two of these kinds of flavours. Think for example to a drink that awakens your taste with a sour flavour and then please you with a sweet and delicate aftertaste.

Fragrance