If you’re venturing into mixing cocktails, you might feel a mix of interest and intimidation toward using high-proof liquors. High-proof spirits not only amplify the strength of cocktails but also enhance their flavors, potentially enriching your drinking experience. However, it takes a bit of skill to balance these intense flavors correctly.
Sarah Becan, the author of "Let’s Make Cocktails!" advises using high-proof spirits sparingly as an accent instead of a main component. Incorporating them judiciously adds depth without overpowering the drink. For instance, using an overproof rum can elevate a piña colada, while these spirits can also shine in hot drinks like Irish coffee or hot toddies.
For beginners, experimenting with high-proof bourbon is a manageable entry point, particularly since higher proof often translates to richer flavor. Becan notes an old fashioned cocktail at a local Chicago bar that uses Willet 4-year Bourbon, which is around 125 proof, to enhance the bourbon notes without drowning out other flavors. Finding the right ratios will require some practice.
However, Becan cautions against using high-proof spirits in cocktails that are delicately balanced, like an aviation or a clover club. In such cases, opting for lower-proof liquors preserves the drink’s subtleties—higher proof can easily overwhelm the more delicate components.
Ultimately, using high-proof liquors effectively is all about balance and understanding the flavor profiles of your ingredients.