Cause Effect highlights the science of taste

19th September, 2018 by Owen Bellwood

South African cocktail bar Cause Effect has launched its latest drinks menu, which focuses on the science of taste and flavour.

Cause Effect in South Africa is a cocktail bar with a focus on Cape pot still brandy

The new cocktail list, called Tastebuds and Molecules, aims to demonstrate how taste is created by the mind, drawing on influences from an individual’s tongue, sense of smell and life experiences.

The venue, which was founded by bartender Kurt Schlechter and business partner James Philips, aims to use raw ingredients from local sources whenever it can to create the cocktails on its latest menu.

Drinks on the menu include State of Mind, made from vodka infused with vanilla, apple and almond, almond milk, orgeat, fig and mushroom tincture; and the Avo-Ntitious, which combines Woodford Reserve Bourbon with avocado, vanilla brandy, absinth, citrus and orange blossom.

As part of its Tastebuds and Molecules menu, Cause Effect used aroma pairing to further enhance its range of vintage cocktails. The aroma pairing series includes a Brandy Julep served with lactones (a powerful aromatic compound found in Sherry), dates, maple syrup and saké; and a Sidecar served alongside limonenes (a compound found in citrus fruits), turmeric, fennel and sesame seeds.

Tastebuds and Molecules also includes four alcohol-free cocktails as part of the Noble Experiments series. The serves include Noix de Coco et Poire, made from coconut water, pear, and citrus and ginger kombucha.

As well as a host of in-house creations, Cause Effect also offers a number of classic cocktails with a South African twist, such as the Rooibos Brandy Sour, made from house-blended brandy, Rooibos tea, absinthe, egg white and lemon juice.

Click through our gallery to find out more about drinks on the Tastebuds and Molecules menu. 

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