Acidity doesn’t need to be limited to lemons and limes – here are some alternatives. By Sostene Costantino.
In the cocktail world, there is no escaping acidity. As explained by food writer Dave Arnold in his book Liquid Intelligence: The Art and Science of the Perfect Cocktail, “it is rare to have a cocktail that contains no acid. Sometimes the acidity is hidden… but it is almost always there.” And in the majority of cases, we rely on citrus fruits for that acidity – particularly lemons and limes.
However, as the need for citrus often means a great deal of waste from rinds and pulp, an ever-increasing attention to sustainability in the industry has pushed bartenders to experiment with alternatives. At famously eco-conscious Native in Singapore, for instance, you won’t find any citrus at all – instead, they use kombucha, water kefir, vinegar, yoghurt whey, kefir whey, kvass, ants (which have formic acid), sorrel (oxalic acid), tamarind, and acids such as citric, malic, tartatric, ascorbic and more. While co-owner Vijay Mudaliar explains that one reason is to reduce waste, at the same time, “it’s exciting to be creative and look for acidity in different forms so as to surprise our customers.”
Of course, ultimately you won’t find an exact replacement for the freshness and acidity of lemon or lime juice, but being inventive can lead to unique and unexpected cocktails. But where to start?
“It’s about experimentation,” says Hannah Keirl, managing director of Spirits Box. “You need to take into account how using a citrus alternative will affect the overall flavour of the cocktail. When you’re learning and testing, I’d suggest taking a classic cocktail and trying three to four substitutes – taste them, see how the balance changes; see what works and what doesn’t.”
With all that in mind, here we take look at some alternative acids and how to use them.
