More manually for me is the matching impression. Rosemary emanates from it the smell of the cold, and the tasting of the cold is a cold of the room. If the smell has Rosemary, is it now a good match for that? Some things that I read indicated that these most abstract ideas are represented by the same type of nerve patterns. Initially, I was hesitant; Cold and cold, he does not feel loyal to me. But then I did more reading and realized that there was some flag behind it and it recently sparked more attention.
Ars Technica: You reach some amazing flavors collections, such as a drink that is collected from berries and radish, which seems horrific frankly.
Kevin PetersonIt was a blow to the list. I often give people a little berries of stubbornness and then a little tasting of radish dye, and they were saying, “Yes, I do not like this.” Then I serve them in the cocktail, and they will be like, “Oh my God, I have already succeeded. I can’t believe it.” Part of the beauty is that you take a group of things that are not at least good and perhaps terrible frankly on their own, then move them all together in some way. This is basically alchemy there.
Ars Technica: The harmony between the smell and the cocktail is one thing, but you also talk about constructive overlap to get a sudden and unexpected result, however it is still enjoyable.
Kevin PetersonThe opposite is the devastating overlap, where a lot happens. When I eat a drink, sometimes, it will happen, as more add, but the flavor impression decreases. It is a kind of strange non -linear flavor, sometimes equal to two plus four, sometimes equal to three, sometimes equal to 17 years. I now have intuition about it, after I have been in this world for many years, but I still surprise me when I collect some things together.
Often with the end -of -transformation drink, I will think, “Oh, we have entered this new bottle. I will try this in Negroni contrast.” Then I lose the path and intend to purify, then sip, and I love, “What? My God, I did not see this coming at all.” That little spark, or anything else creates it, will often be the first step in a new cocktail development journey.