Kevin Peterson

Yeah. Yeah. So some other examples would be something like an old fashioned, which is predominantly bitter and sweet. Something like a Negroni, which, again, is mostly bitter and sweet, but now it's got vermouth in it, which is a wine based product. So you've got some sourness and some umami in much smaller amounts, but a little more complex ratio there.

Yeah. Yeah. So some other examples would be something like an old fashioned, which is predominantly bitter and sweet. Something like a Negroni, which, again, is mostly bitter and sweet, but now it's got vermouth in it, which is a wine based product. So you've got some sourness and some umami in much smaller amounts, but a little more complex ratio there.

And what I found was that those more complex drinks tended to have wider tolerability bands.

And what I found was that those more complex drinks tended to have wider tolerability bands.

Yeah. You know, you can maybe liken it to, say, when you're making a curry and there's 26 spices in it, like, well, I accidentally put too much spice.

Yeah. You know, you can maybe liken it to, say, when you're making a curry and there's 26 spices in it, like, well, I accidentally put too much spice.

Yeah, yeah. So I started by doing a bunch of daiquiris and saying, okay, now I've – and the daiquiri is a drink that a lot of authors have sort of taken as like, okay, let's analyze the heck out of this. Oh, okay. So I took that as like, okay, well, if I'm going to write a book, this is kind of where it's got to start.

Yeah, yeah. So I started by doing a bunch of daiquiris and saying, okay, now I've – and the daiquiri is a drink that a lot of authors have sort of taken as like, okay, let's analyze the heck out of this. Oh, okay. So I took that as like, okay, well, if I'm going to write a book, this is kind of where it's got to start.

And so I did all this analysis, but then I said, yeah, as you mentioned, okay, a bee's knees, a gimlet, a lot of these sweet and sour drinks are the same template. Well – Do they behave the same or is there a different science of the gimlet? Is there a different science of the bee's knees?

And so I did all this analysis, but then I said, yeah, as you mentioned, okay, a bee's knees, a gimlet, a lot of these sweet and sour drinks are the same template. Well – Do they behave the same or is there a different science of the gimlet? Is there a different science of the bee's knees?

And what I found was when you look at the ingredients in that more generalized sense, spirit, sweetener, citrus, rather than lime specifically or rum specifically, a lot of those plots actually fall directly or almost directly on top of each other.

And what I found was when you look at the ingredients in that more generalized sense, spirit, sweetener, citrus, rather than lime specifically or rum specifically, a lot of those plots actually fall directly or almost directly on top of each other.

Yeah.

Yeah.

Yeah. So the literal build would be an ounce of gin, an ounce of Campari, an ounce of sweet vermouth. But I would generalize that to say an ounce of spirit, an ounce of Amaro, which is like a bittersweet liqueur, typically Italian, and an ounce of vermouth, which could be sweet or dry.

Yeah. So the literal build would be an ounce of gin, an ounce of Campari, an ounce of sweet vermouth. But I would generalize that to say an ounce of spirit, an ounce of Amaro, which is like a bittersweet liqueur, typically Italian, and an ounce of vermouth, which could be sweet or dry.

And there's, you know, even within a single category of sweet vermouth, there's a lot of variation in sweetness or dryness.

And there's, you know, even within a single category of sweet vermouth, there's a lot of variation in sweetness or dryness.

Yep. Yeah. And like I mentioned, it was intriguing that... That added complexity gave you more wiggle room. I guess my intuition was actually where yours was at, was that, oh, now there's more moving parts. If anything gets out of place, the system is more likely to fall apart. But there was actually more resilience there. More resilience in terms of ingredient ratio. You could be further off...

Yep. Yeah. And like I mentioned, it was intriguing that... That added complexity gave you more wiggle room. I guess my intuition was actually where yours was at, was that, oh, now there's more moving parts. If anything gets out of place, the system is more likely to fall apart. But there was actually more resilience there. More resilience in terms of ingredient ratio. You could be further off...