Taste is a funny thing. Some people are happy with half a grapefruit for breakfast, others can’t start their day without a bowl of Froot Loops (and the cereal milk after). I’m somewhere in the middle, personally. I like my food and drinks balanced, not too sour, sweet, dry, bitter, or what-have-you.
The most important and delicate application of balance in flavor is in cocktails. A great cocktail will leave you wanting another, a bad cocktail will convince you to go to another bar. For a great negroni, a notoriously bitter drink, just add salt.
I can imagine you’re somewhat surprised. You’ve heard of a salted rim on a margarita, but salt? In your negroni? To this I say: yes, absolutely, 100% of the time, yes.
Now, I’m not saying to season it like a steak. Two drops of a quick and easy saline solution will do just fine. If you use my recipe it’ll last you a year at least.
Why does it work? It works in the same way adding sugar to your lemonade makes it less tart. Sweetness and sourness are gustatory opposites, so are saltiness and bitterness! The fifth basic taste is umami, or savory, which is best identified in mushrooms or red meat.
Each of the five basic tastes have their own evolutionary purpose, but I’ll save that for part 2!
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