Mixology - Beverage Recipe Guides

SWEET-SOUR-STRONG
In the world of cocktail mixology, the basic guidelines for a good recipe are a balance of three (3) elements - "Sweet", "Sour" and "Strong". "Strong" refers to the alcoholic strength and taste, while sweetness could also be derived from liqueurs in addition to the usual suspects.

The American ratio is approximately 1 (Sweet): 0.75 (Sour): 2 (Strong); while the difference in Singapore is basically a ratio of 1.5 (Strong) instead of 2. Of course, these are only rough guidelines, and we must remember that taste is highly personal.

XE-XIANG-WEI
However, Provocachic™ also looks into the wisdom from other areas, such as Chinese cuisine. A popular guide on the important areas of cuisines, "xe, xiang, wei", translates roughly into "aesthetics, aroma, and taste".

UMAMI
The more common knowledge of flavours is that it is mainly made up of "sweet, sour, salty, and bitter". However, we should also recognise another flavour called "umami". This flavour adds to a certain "fuller, meatier" mouth feel, and is derived mainly from the glutamate in high-protein foods. Notice that the flavour is used instead of taste, as the former takes into considerations the fuller spectrum of gastronomic perceptions influenced by aromas. See umami in "Pan-Asian Cosmo" recipe design.

MOLECULAR GASTRONOMY
Actually, molecular gastronomy research have found that the main flavours are not really "assigned" to specific regions on the tongue as popularly believed, but are in fact perceived independent of regions. And there are apparently a few types of "bitter" flavours, and other that do not fall under any specific categories.

Researches have also yielded certain categories of foods that contribute to the gastronomic experience being "comfortable". These "comfort" categories include "fat, salt, sweet, vanilla, cinnamon".

TAOIST FIVE ELEMENTS
An unusual area to look into is the Taoist Five Elements and this philosophical/metaphysical system's representations in foods. Four of the elements are represented by the expected "sweet, sour, salty and bitter". The fifth element, however, is described as "pungent". Some items that fall into this grouping include herbs and spices. See umami in "Pan-Asian Cosmo" recipe design.

PROVOCACHIC(sm): The Art
The above, and some other sources of wisdoms, helps us arrive at a gastronomic direction. Provocachic(sm) also studies food and scent psychology. And apart from the cultural settings and ambience in which the cocktail is presented, very important is to recognise the unique culinary preferences of that individual, and a certain story of their lives & personalities.

Another area of considerations is the wisdoms of colour psychology. In addition, ingredients that are disliked, but where there is no allergy towards, are also used as a surprise in the recipes. It helps to throw people off guard, and also sensitize their perceptions, which can be quite numbed by the "noise" of modern society.

The core - Flavor Branding - is the concept of connecting emotionally through the flavors, stories and concepts, which works when recipes are created for either individuals, brands or companies.

Of course, after all the "science" through the thorough research done, and from the various wisdoms, the "art" comes in. Here, one aims to forget all that has being learnt, and based on instincts, "feel" a concept/recipe. This is the “Art” of Provocachic(sm).