The Science of Cocktails 2.0 -- the bitter sweet behind sweet cocktails
Why do bitter liqueurs like Fernet and Campari taste delicious to some people and overbearing to others? Come join SCFG and LUPEC-Boston in an exploration of how such opposing flavours are juxtaposed to create a complex, well crafted cocktail.
The folks behind the Science of Taste seminar are back, this time to go beyond the juxtaposition of sweet and bitter to consider how tartness and a balance of ingredients factor into the complete gustatory and olfactory experience of a cocktail.
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