Have you ever tried sprinkling a little salt on a watermelon slice? The result is an even more intense sweetness and an even juicier treat. And every passionate hobby baker knows, with every sweet pastry dough you add a pinch of salt and this has a good reason.
In the bar world, salt is still an unusual ingredient, but it is well worth it. Salt is a flavour carrier and by adding these finest white grains of salt, the perception of all the flavours of a cocktail on the tongue is enhanced by a multitude.
What would happen, therefore, if one henceforth added one or two Dash Saline Solution - a 20 percent salt solution* - to the cocktail? The result is amazing and the perception, especially the fruitiness, becomes much more intense. In addition, flavours that would otherwise be hidden can be evoked with a pinch of salt. For example, vanilla and citrus notes.
Salt can also be used to balance the bitterness of a cocktail. Great bar luminaries like Dave Arnold have long relied on Saline Solution. However, it is important to note that not every cocktail needs a salty component. Certain recipes are much better without salt.
It is best to try both variants. It is important to convert the salt into a salt solution beforehand. This is because the fine grains of salt dissolve very poorly in the ice-cold liquid of a cocktail. It is therefore not recommended to "season" the cocktail à la Nurset Gökçe (aka Salt Bae) in front of the guest like a piece of meat.
If you think it is too much work to swing a Dash Bottle two or three times before mixing the cocktail, you can add the desired amount of salt when making your sugar syrup, for example. In this way, the Saline Solution is built right in and achieves a continuous intensity in the taste of the drinks. The amount of salt in the Saline Solution is up to you. I recommend at least five grams per 95 grams of liquid in a syrup and up to a maximum of 20 grams for the Dash Bottle.
But beware: not all salt is the same. There are many different varieties of salt, and the taste and perception vary greatly. Many swear by the Maldon salt harvested in England. For me, the sea salt from Guérande France is more suitable, as the mild perception of the salt content goes well with acidity and sweetness. Also, a salt with added flavour, be it lemon flavour or smoke flavour, can have a great impact on a cocktail.
A celebrity chef friend of mine recently amazed me with a salt syrup. Somehow a contrary aspect, but it harmonised wonderfully with the dishes he presented. Since then, the idea of integrating salt even more into the world of cocktails has stuck with me and I'm looking into the subject even more intensively ...
For those who think it's complete nonsense, I invite you to mix two daiquiris, one with four dashes of Saline Solution (20%). Then taste them crosswise. I'm curious to hear what you have to say. Salute!
*Recipe Saline Solution 20 %
Heat 20 g salt with
80 g water
and stir,
until the salt is dissolved.
