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The Guardian - AU
The Guardian - AU
Lifestyle
Cara Devine

How to rescue a home-made cocktail: ‘Don’t worry about having a bottle of every spirit’

Sherry cobbler cocktail
A sherry cobbler cocktail from Strong, Sweet and Bitter by Cara Devine. Photograph: Gareth Sobey

The alchemy in mixing a cocktail is to make it more than the sum of its parts. No one flavour or sensation should overpower. If, when taking a sip, you find yourself thinking “too strong”, “too sweet”, “too sour”, “too bitter” – then your drink is unbalanced. Worry not! It can be saved.

The three sides of the taste triangle

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