Powdered acids and acid solutions
Powdered acids and acid solutions (a mix of crystallised acids and water), whether on their own or in blends, can mimic the acidity of natural ingredients (to a certain extent). Juan Yi Jun, co-founder of No Sleep Club in Singapore, does a Hemingway Daiquiri (recipe below) that uses a citric acid solution in place of lime juice – it’s a different expression than the classic and with a fuller mouthfeel, she says, though perhaps less refreshing.
One of their biggest advantages of these solutions is consistency. “As crystallised acids are a pure extracted form of acid, bartenders are able to have ultimate control over their influence on a drink,” explains Louis Tan, former head bartender of The Old Man in Singapore. Try a ten per cent solution for citric, malic, tartaric, lactic and ascorbic acids, as Native does.
However, their chemical simplicity is also their main drawback – when it comes down to it, most agree that acid solutions only provide acidity and “do not taste at all like the natural fruit,” points out Louis. “Generally speaking, you cannot use acid alternatives in a one-for-one replacement for a citrus fruit. Acid solutions, while being very versatile and shelf stable, will show serious limitations in simpler cocktails.” Instead, he keeps a bottle on hand to re-balance syrups and reinforce acidity in citrus fruits.
“They’re great for consistency, for creating clarity in cocktails, and for reducing waste,” says Hannah, “but I find that simply replacing lemon with an acid solution doesn’t work. Acid is what makes a lot of cocktails ‘pop’ in flavour, so think about what flavour you’re trying to bring out in your cocktail, and when using the solution, make sure that still comes through.”
So, think of solutions as ingredients for balancing and adding that “pop” Hannah mentioned. “Instead of trying to ‘recreate’ citrus notes, try to explore with new flavours,” says Vijay.
Disclaimer: In China the use of powdered acids and solutions is regulated by law and the establishments who use them should possess a special license. Be sure to check your local regulations.
Hemingway Daiquiri
by Juan Yi Jun
(One batch makes about six cocktails)
600ml White rum
200ml Sugar syrup
250ml Clarified grapefruit juice
200ml Filtered water
50ml Maraschino liqueur
5g Citric acid powder
Shake all ingredients with ice and strain into a chilled coupe glass.
