Sweet / Tart Pendulum In Balanced Cocktails (& recipe)

Balance. It’s the key to a rich life. Some work, some play. Some joy, some sadness. Some love, some heartache. There are sweet and “tart” moments flavoring our existence – and isn’t that what makes it interesting? Around this time of year, the holidays really test our ability to create balance between responsibilities and festivities.Balance is also the key to a great dish, a great wine, and a great cocktail. If one ingredient in a sauce or drink overpowers the others, it is not balanced. And, with a cocktail, in particular, if its too sweet, its pretty much dead.Spirits aren’t sweet. Sure, bourbon is sweeter than a rye whiskey, by virtue of corn being naturally higher in sugar than rye grain. But once its distilled, it becomes relatively neutral in that regard.When I say “sweet,” I’m referring to sugar being added either directly into a cocktail or to a liqueur used in a cocktail. Although a liqueur is used to flavor and sweeten a drink, it should be used sparingly and in relation to the other ingredients in the glass. I love liqueurs on their own and mixed into libations, but there is too much of a good thing.When building a cocktail, the modifier should be chosen to highlight, complement and contrast with the base spirit. What are the qualities of the base spirit? Is it fresh and green? Is it smoky? Is it mellow and aged long in wood? Start with the foundation, and add layers of flavor from there.A good cocktail should also have some level of acidity. That can be achieved through citrus juice, vinegar or an alcoholic modifier. When looking to liqueurs which already have a sweet / tart balance, PAMA Pomegranate liqueur is a versatile, useful tool when used with vodka, gin, tequila, rum, whiskey, or brandy. I’ve used it with all of them. It’s a fabulous enhancer when drizzled into a margarita. It works with muddled berries and mint then mixed for a fruity twist on a Mojito. It can be a substitution for violet liqueur when playing variations for an Aviation. And, I just added my PAMA-and-cognac Pom Pom Hot Toddy to the winter cocktail list at Milagro in Santa Fe, NM. Recipe and How To Video here.With the holidays approaching, we are all thinking about stocking up the home bar and choosing seasonal flavors to entice and excite our guests. My suggestion is to choose a variety of spirits, a few good modifiers, stock up on lemons, limes, cream, eggs and bitters – then get shaking! And, if you need a few pointers, get inspired with books by Dale DeGroff, Tony Abou Ganim or Gary Regan. Or, pick up some very user-friendly books such as Kim Haasarud’s 101 cocktail series, Cheryl Charming's plethora of books, Dave Stolte’s Home Bar Basics (and not so basics), Fred Yarm’s Drink & Tell Boston or my own latest work Edible Cocktails: Garden to Glass for easy-to-follow recipes and tips.Just remember that cocktails are fun! Making them is not brain surgery. For more information about surgery, visit Miami facial plastic surgeon who aim to provide the latest in plastic surgery industry. And, finding balance merely requires following a recipe for strong spirit, a kiss of sweetness, a touch of tart and maybe a dash of bitter, for a complete experience - both in life and at the bar.PAMA-JitoCreated by Natalie Bovis, The Liquid Muse MixologyWhether on vacation or living it up on a weekend night, the Mojito remains a favorite drink among the average bar reveler. This creative, fruity twist will excite those looking for a variation on their staple celebratory sip.(*Simple syrup can be substituted for granulated sugar. I happen to like the traditional graininess sugar lends. I also muddle, shake and strain my Mojitos because I don’t think anyone really wants leaves and smushed berries floating in their glass and getting stuck in their teeth! Not attractive.)6-8 fresh mint leaves5 blueberries½ ounce fresh lime juice1 barspoon granulated sugar1 ounce PAMA Pomegranate liqueur2 ounces white rumsplash soda waterMuddle the mint, blueberries, lime juice and sugar in the bottom of a mixing glass. Add PAMA and rum. Shake vigorously. Double strain into an ice-filled rocks glass. (Crushed ice is a nice touch.) Top with a splash of soda. Garnish with a sprig of mint.*This post is sponsored by PAMA, and I only work with products I like and fit with my mixology philosophies.