Aroma is the smell of a drink before and during consumption. It's also the primary mechanism by which we experience flavor — most of what we perceive as "taste" is actually retronasal olfaction: smell experienced from the back of the throat as we drink. A cocktail that smells flat or alcoholic will taste disappointing regardless of its balance. Aroma comes from volatile aromatic compounds that evaporate at room temperature: citrus oils, herbs, botanical extracts, and the natural fragrance of spirits. Garnishes, expressed citrus peels, and fresh herbs contribute significantly to aroma.
Why It Matters
You taste with your nose first. A cocktail with great aroma — fresh mint, expressed lemon peel, a spritz of aromatic bitters — prepares you for the drink before you take a sip. In AF cocktails particularly, building aroma is one of the most effective ways to add perceived complexity, because alcohol normally carries aromatic compounds that are lost when you remove it.
Where You'll Use It
Every time you garnish a drink, you're building aroma. Expressed citrus peels, fresh herbs, edible flowers, and aromatic bitters added on top of a finished drink are all aroma tools.
Worth Knowing
Nose
The "nose" of a drink is its aroma as experienced when you bring the glass to your face before drinking — the same term used in wine and whiskey evaluation. Evaluating the nose tells you what the drink is going to taste like and gives you the first impression of its quality.
Volatile Aromatics
Volatile aromatics are the compounds that evaporate at or below room temperature and reach your nose. They're responsible for the smell of fresh citrus, herbs, spices, and the fragrance of spirits. In cocktails, they evaporate quickly — a freshly poured drink smells more vivid than one that has been sitting for ten minutes.