A Classic Ratio Perfectly Balances Acid In Most Cocktails
Acid in cocktails works just like acid in food, in that it can be a secret weapon to culinary glory. Stir-fry too salty? Add a splash of lemon juice to even things out. Soup too spicy? Cool it down with some neutralizing tomato puree. Similarly, acid does wonders in balancing out cocktails that would otherwise be overly sweet or boozy, or which would simply benefit from a more cutting flavor. Be it a splash of citrus or a hint of verjus, even a light acidic touch can turn a dull cocktail into a vibrant concoction.
To add acidic elements to a craft cocktail, you're going to want to have a recipe in your back pocket in order to not overdo it on the sour stuff. You don't want your drink to jump from flat to just undrinkable, after all. Jordan Hughes, renowned cocktail expert and author of "Twist: Your Guide to Creating Inspired Craft Cocktails" shared his go-to ratio for achieving a favorable acidic touch in any cocktail. He explained, "For cocktails that contain citrus or other forms of acid, a 2:1:1 ratio is most often followed. For example, a classic Margarita is often 2 oz tequila, 1 oz triple sec and 1 oz fresh lime." Finish up with a cocktail garnish to round the drink out and you're ready for a fun evening.
How to incorporate acid in cocktails
You can keep your sour additions straightforward by using classic citrus ingredients like lemons and limes, or mix it up with more creative additions like kumquats and grapefruit. Popular cocktails like Bloody Marys rely on a mix of citrus, tomato, and tabasco to result in a complex and decidedly tangy drink. Just be sure you don't get too heavy-handed. Jordan Hughes shared that when preparing cocktails "the goal here is most often balance: so minor adjustments are often made. Sometimes you get a batch of limes or lemons or other citrus that are more or less ripe, or are more or less sour. Using a jigger that has ¼, ½ and ¾ oz measurements are essential, because you can make minor adjustments to your ratios to achieve the proper balance."
If you're looking for even more of a twist, try using a couple of pumps of hot sauce or a splash of kombucha. While hot sauce might work well in a more savory acidic drink like a chicken stock cocktail (don't knock it 'til you try it!), kombucha works beautifully in a bolder drink like a kombucha whiskey sour. Consider starting with a smaller amount such as a ¼ or ½ ounce before committing to a full ounce. After all, you can always add more. As Hughes advised, always consider all ingredients in your cocktail before adding extras, then adjust as needed. If your drink winds up a bit too sour, consider balancing it with some sweetness in the form of infused simple syrup.