The concept of impression matching in flavors can often seem ambiguous. For instance, the aroma of rosemary is often associated with a sense of coldness, and the taste of Fernet-Branca conveys a similar sensation, even at room temperature. Does this mean that a drink with rosemary would pair well with Fernet? Some neuroscientific research suggests that abstract concepts may be processed by the brain using similar neural firing patterns. Initially, I was skeptical of this idea, as the connection between coldness and coldness felt insufficient. However, after further reading, I began to appreciate the science behind these connections and found myself intrigued by the possibilities.
Ars Technica: Your innovative flavor combinations, such as a cocktail featuring blueberry and horseradish, are quite unexpected, even unsettling at first glance.
Kevin Peterson: Surprisingly, it proved to be a hit on the menu. I would often let customers sample the blueberry alongside a horseradish tincture, and their initial reactions were often negative. However, upon tasting the finished cocktail, many expressed astonishment, saying, “Wow, it actually worked!” The artistry lies in combining elements that may not be enjoyable individually, yet create something beautiful when blended together. That, in essence, is a form of alchemy.
Ars Technica: You mentioned the importance of harmony between scents and cocktails, as well as the concept of constructive interference in developing unexpected yet enjoyable flavor experiences.
Kevin Peterson: Conversely, destructive interference occurs when a mixture becomes overly complex. While crafting a drink, it’s possible to overcomplicate flavors, diminishing the overall impression. The relationship between flavors is not always straightforward; sometimes two plus two equals four, while at other times, it may equal three or even 17. With years of experience in this field, I’ve developed an intuition around these dynamics, yet I’m still caught off guard by surprising combinations at times.
Often, towards the end of my shift, I think, “We just received a new bottle. I should experiment with it in a Negroni variation.” I may then get distracted with cleaning duties, only to later sip my creation and think, “Wow, I had no idea it would turn out like this.” Those moments of unexpected delight can serve as the starting point for my next cocktail creation.
