How to Make New Cocktail Recipe with Good Texture and Flavor

How to Make New Cocktail Recipe with Good Texture and Flavor

AJAR Hospitality

How to Make New Cocktail Recipe with Good Texture and Flavor – Hello Ajarian! Many cocktail bars will try to develop a new cocktail recipe to increase the sale. Before doing that, a new recipe must be evaluated against certain criteria. Two of them are texture and flavor of the cocktail.


The texture of a cocktail should be just right. Texture refers to the in mouth feel of the finished product. It does not relate to the taste of the drink. A cocktail can have a great taste but poor or unacceptable texture. This is important where fruit and/or dairy products are used as ingredients.

Two important points you need to know to make cocktail with good texture are:

  • A dairy-based blended cocktail must not be blended for too long or it thickens too much and cannot be sucked up through the straw, or it starts taking on the appearance and texture commonly associated with a thick shake
  • Pieces of fruit blended into a cocktail should be liquidized and not appear in the finished products as ‘lumps’.


It is important the right ingredients are used to achieve the right flavor for a new drink. Consistency is important when making cocktails, because the same flavor must be achieved every time your new cocktail is made.

Important elements are:

  1. Measure ingredients – as opposed to free-pouring. Free-pouring might look good in cocktail competitions (flaring) and films but it harms profit and leads to an inconsistent final product
  2. Use common sense to determine possible taste combinations. There are many combinations that obviously will not work so avoid them
  3. Use the ‘complement’ approach. The ingredients used should complement each other (as opposed to contrasting with each other)
  4. Avoid stand-out flavors. In a commercial setting, a new cocktail must have general appeal to encourage most people to buy it. This means there needs to be a ‘middle of the road’ approach that avoids intense and ‘way out’ flavor combinations and/or final results. For example, it is possible to make a garlic-flavored cocktail but would it be ordered by many customers?

Those are some things you need to consider regarding texture and flavor before adding a new cocktail recipe. Consistency is number one when making a cocktail.

Nurturing You to Grow®

Written by: Alan Hickman

Subject Matter: Prepare and serve cocktails

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