Sunday, March 9, 2014
The Dilemma - An Intellectual Cocktail
In discourse, the weight of evidence may fall on one side or the other. Of course, it's up to the contestants to "interpret" what raw evidence may signify. Sometimes, in science, or philosophy, or politics, there is equal support for opposing positions. In those cases, a compromise may be in order, but sometimes there is no way to balance one viewpoint against another, without one side or the other feeling completely vanquished.
In matters of taste, sweetness and bitterness compete for attention, with sourness and saltiness and mouthfeel all complicating the mix. Sensibility, that complex mixture of feeling and cognition, is the quintessentially human trait which enables us to refine our appreciation of experience by combining the raw data of what we can measure and quantify, with the personal, idiosyncratic, emotional quality which we think unique to our species.
In taste, especially, we can combine different portions of taste influences to produce a happy coincidence of effects, though how each person senses things differs. Lemon, for instance, is noticeably less dry than lime, which seems to contain less sweetness, and may be more acidic.
Amaro, and Campari, are classic European dry liqueurs which Continentals may take straight, or with soda, or on the rocks, to cut the summer heat. Unlike Americans, Europeans seem less drawn to pure sweetness than to somewhat dry, spicy aperitifs. These highly spiced liqueurs make interesting components of cocktails, though they need to be handled with delicacy, lest they overwhelm a combination.
I've tried the ginger/amaro tandem before here, and I decided to go out on a limb, figuratively speaking, and add another dry European spice, with Campari.
Rum tends towards sweetness, being distilled from sugarcane. Taken straight, it is clearly reminiscent of the tropics, where sugar cane is harvested. But it can be coaxed into different kinds of effects through unusual combinations. Here, I've taken the Ginger Ale and Amaro duo, and built it onto a platform of Caribbean golden rum, and added Campari and lime. To balance this, I've kept the portion of Ginger Ale high, to avoid any rumor of dryness. What occurs, to my taste, is a kind of ultimate balancing act of tastes, the sweet, bitter, sour flavors all conspiring to create a flavor that is neither wholly ingratiating, nor dismissively dry.
Can opposing flavors, like irreconcilable differences, cancel each other out, producing a bland result? Or might they co-exist in a happy harmony, a diversity of flavors which all sing their specific pitch, without disturbing the lyrical line?
Mixed as always by proportion, this recipe would yield two cocktails, swirled and served up in frosted cocktail glasses (but be careful, the ginger ale will fizz up your shaker--better to let it breathe a bit so to top doesn't blow off and spill your creation!).
3 Parts Golden Rum
3 Parts fresh Ginger Ale
1 Part Amaro
1 Part Campari
1 Part fresh lime juice