Diego Pan - Enzymes, Carbonatation, Cordials, Acids & Sugars
€250,00
DESCRIÇÃO
This course explores the fundamental and advanced principles of cocktail development, combining creativity, technique, and the science of flavor. Through a practical and structured approach, participants learn how to build cocktails based on ingredient logic and process-driven creation. Topics include the creative process behind cocktail development, the proper use of sugars and acids, cordial construction, carbonation and washing techniques, as well as an introduction to enzymes in clarification and flavor building. The course concludes with an exploration of flavor logic — the principles that underpin balanced and consistent flavor combinations. A training designed for professionals seeking to deepen their technical and creative understanding of contemporary mixology.
Seminar Content
- Cocktail creation — How to start the creative process of creating a cocktail
- Sugars — Types of sugars and how to properly use them in cocktails
- Acids — Introduction to acids
- Cordials — How to combine different types of sugars and acids in order to get the best out of a cordial
- Carbonation — How to get the best out of a soda
- Washing — How to use different kinds of fats into cocktails
- Enzymes — Introduction to enzymes; enzymatic clarifications; enzymatic syrups and cordials; enzymatic washing
- Flavor Logic — What stands behind flavor combination
Dates
- 15 June — Prep, Lisbon
- 16 June — Porto
Duration
5 hours
5 hours