At Milk Street, one of the principles we return to again and again is repeating flavors. Using lemon juice and lemon zest in the same dish, for example, or using fresh herbs at the beginning and at the end of cooking. It’s an easy way to create flavor along a spectrum, rather than as a singular note. The same concept works really well in cocktails, as Milk Street Editorial Director J.M. Hirsch demonstrates with a corn, pineapple and bourbon drink he calls the Cornshine. Watch how he plays up the corn used to make bourbon by creating a corn speed infusion (ready after just a few pulses in the blender). Then use this concept of repeating ingredients in your own cocktails.
The world of fermentation.