Cocktail Flavor Theory...Where to Start

Consider the scenario: You just picked up a new flavored vodka or liqueur with a unique flavor profile or there's an exotic fruit that just appeared in the produce section. You know there's potential for a great cocktail here but you don't know where to begin. This is the challenge that has been plaguing mixologists for years..."What flavors pair best with a certain flavor?"

It is a tricky question, especially when working with a flavor you're unfamiliar with or one that hasn't been used in a lot of cocktails, but it's one that we have to get beyond if we want to fully explore the art of the cocktail. This is where Humberto Marques' two flavor profile studies can help. Marques is an award-winning mixologist currently working in Edinburgh and his years behind the bar led him to analyze and list flavors that pair well together. I've already found both the Herbs and Spices in Cocktail Mixology and Fruit Flavor Combinations in Cocktails invaluable resources, enlightening and two of the best drink flavor profile studies I've seen yet. Not to mention, Marques also shares some of his own cocktails that work with the theory like his Pear and Cardamom Sidecar and Mount Balm Smash.