So you can have a mixed drink that's bright, creamy, and tart.
is shelf-stable and flavor-neutral. Historically, it was popular in part because of the challenges of transporting citrus in the 19th century, and today it can be used to recreate that period’s sour-style soda with an absence of the terpenes and volatile compounds that characterize the flavor of lemon or lime. In other words, when you want just sour but without the lemon flavor, acid phosphate is your friend.
“You know how Starbucks came out with the unicorn drink? It doesn’t change you into a unicorn. It’s about marketing. Frankly, a lot of drinks are about marketing,” says Eric Berley, one half of the team of brothers who own and operate Franklin Fountain. “Substantively the soda fountain was trying to create all these categories of beverage to complement all these different types of seasons and people and places. Out of the soda fountain came a hotbed of innovation.
of Jerry Thomas’s earliest cocktail book similarly contains both orgeat and bitters. While there’s been plenty of conjecture about how the cocktail got its name, it’s interesting to note that other times “Japanese” shows up in, it does so attached to nut flavors. A quick scan through the book reveals, for instance, the “Japanese Sundae” made with walnuts, the “Japanese Ice” made with pistachios, and the “Japanese Milk Shake” made with almonds.
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