A new breed of aviation cocktail ingredients: aviator glasses
When you think of aviator glass, you probably think of the original James Bond style, with its silver-tipped rimmed glasses.
But the term “aviation” doesn’t really describe the glasses at all, says Alex Hodge, a beverage scientist at Purdue University who studies glasses.
“The word is aviators.
You can actually call them cocktail ingredients.”
In a recent study, Hodge and his colleagues found that aviator-inspired cocktail ingredients are particularly promising because they offer a range of new ingredients that can be easily made in an industrial setting, making them more convenient and economical.
Their findings appear in the July issue of the journal Environmental Science & Technology.
Hodge’s team used data from the Consumer Product Safety Commission (CPSC) to track ingredients used in more than 200 commercial beverages from the United States and Mexico, and they found that there are four types of ingredients: alcohol, flavoring, sugar, and water.
The researchers focused on two of the ingredients, alcohol and water, because they are typically used together in cocktail cocktails.
When it comes to the other ingredients, such as flavoring and sugar, Hightower says the best is to choose only one.
The best way to make cocktails using these ingredients is to combine the ingredients in a mixing bowl.
“That’s the only way you can make a cocktail that is really a cocktail,” he says.
In addition to the ingredients they studied, Haughton and his team also analyzed consumer surveys and found that nearly a third of the beverage companies surveyed reported using alcohol in a cocktail.
That means, in Haughman’s words, “you’re probably getting at least four ingredients from a cocktail.”
The most important ingredient, he says, is the alcohol.
“If you’re going to make a great cocktail, you want to make it with the alcohol,” Haughston says.
The research team also found that ingredients that are already widely used in everyday life—such as sugar, flavouring, and sugar syrup—are much more popular than the more exotic ingredients.
“When you’re talking about the ingredients that you already use in everyday living, that’s what you’re getting,” Hodge says.
“There’s no reason not to make these ingredients as widely available as possible.”
Hodge thinks that these ingredients are most appealing because they can be made at home, which means you can use them in cocktails that don’t require a big mixer.
“It’s just the ingredients you’re already familiar with that are going to be most attractive,” he explains.
The most exciting ingredients, Highsons team found, are those that are used to make beverages that are meant to be served in a restaurant.
In particular, Houghton and other researchers found that sugar syrup, which is used to sweeten drinks, is often used in a drink that is meant to go in a buffet or on a tray.
That’s not necessarily a bad thing, Hays says, because the added sweetness makes cocktails taste better.
“A lot of the drinks are made with sugar syrup,” he notes.
“Sugar syrup is the one ingredient that is actually the most expensive.”
However, Haghton notes that some people may prefer not to use sugar syrup in cocktails, because it can be added to other drinks, such the chocolate mousse at the World Cup.
“What you do need to know is what you are adding to the cocktail,” Highson says.
For example, if you add a dash of sugar syrup to a cocktail, the amount of sugar will vary.
“You’re adding sugar to make sure that it’s not too sweet,” Houghson says, “and then you’re adding it to make the drink taste good.”
In addition, some people use a combination of the sugars in cocktails to make drinks with the addition of another alcohol, which can be very effective at increasing the flavor of a drink.
The key, he explains, is to add alcohol to the mix.
“So if you’re drinking a champagne with a vodka and sugar and you’re using that in your cocktail, it’s going to have a different flavor than if you were just using the vodka,” he adds.
“For instance, you’re making a cocktail where you’re only drinking the vodka, but the sugar is added to the sugar syrup.”
Haugh, who previously worked at the University of Michigan and the University at Buffalo, says that when it comes time to make your own cocktails, he recommends mixing one or two ingredients from each category, with a mix of both.
“One ingredient, one drink,” he suggests.
Houghs group also found some surprising results.
For instance, a combination made with a cocktail of sugar and soda made with the combination of water and sugar yielded the most complex drink.
“But you’d still have to add a third ingredient—water,” Haghs says.
Haugh notes that in the study, the most common combination of ingredients that