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For years, the “Mr. Potato Head” theory of drinks was accepted by bartenders to create new cocktails and memorize recipes. But until the release of Cocktail Theory, by Dr. Kevin Petersen, no one had taken the time to prove it, and now, Cocktail Theory is reshaping how bartenders are designing drinks. Today, I talk with Kevin about his diverse background and how it informs cocktail creation; the Mr. Potato Head theory of cocktails; the core concepts of the book; and much more.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
RELATED LINKS:
Blister Craft Collective
Become a BLISTER+ Member
Sfumato Fragrances
Cocktail Theory
Cocktail Theory II
SennzaFinne
TOPICS & TIMES:
Kevin’s Background in Food (3:39)
Kevin’s Introduction to Cocktails (9:48)
Pairing Food, Scents, & Cocktails (11:40)
Opening a Bar vs. a Restaurant (17:33)
Cocktail Families (26:06)
Pitch for Cocktail Theory (29:43)
Alternate Theories for Cocktail Creation (32:02)
The Engineer’s Perspective (34:05)
Scent & Taste Cohesion (44:03)
Turning Theory Into Practice (50:10)
A Sensory Approach to Drinks (54:52)
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