modifier as a term, along with “modifying agent,” appears to have first been put forth by David Embury in his 1948 book The Fine Art of Mixing Drinks, in an attempt to define the ingredients that when added to a base spirit, create a cocktail or other mixed drink. By Embury’s definition, almost anything added to the mixing glass besides the base spirit and ice is a modifier. See Embury, David A.
Modifiers take on various roles in a cocktail. They can soften the bite of the base spirit, enhance or accentuate the base, or more precisely balance the flavors of the base spirit. See base. Typically, an accent ingredient would then be needed to provide a pop of flavor as a final touch. See accent.
A modifier can bring a subtle, subdued flavor to a drink, as in the use of vermouth, triple sec, or a flavored syrup. Or it can be a bolder, more flavorful ingredient that assertively alters the profile as with Campari, Bénédictine, or a citrus juice. While more than a single modifier can be used in a cocktail, it’s generally considered best to adopt a “less is more” attitude. Using too many modifiers may not only throw off overall balance, but it can result in a confusing array of flavors or can undermine the structure of the drink. See balance.
Embury, David. The Fine Art of Mixing Drinks. Garden City, NY: Doubleday, 1948.
By: Audrey Saunders