New Masterclass: orchestrating flavour in prep
The Cocktail Balance presents a new masterclass that dives into a foundational—but often overlooked—aspect of bartending: flavour orchestration through prep work.
Way to Your Prep: Inspiration to Elevate Your Syrups, Cordials, and Ingredients explores how to take control of flavour using key tools and techniques.
Michal Dojčák leads the class, covering topics like pH and acids, Brix and sugars, and the role of enzymes—explaining how each influences texture and taste, and how to build balanced components that work together in harmony.
Sweet n’ Sour
What’s the sensory difference between malic, tartaric, and citric acid? Why choose one over another—or blend them? Michal dives into how acids contribute to overall flavour and how to choose and dose them precisely.
On the sweet side, why might a bartender opt for dextrose or isomalt in prep? What happens to Brix readings when salt enters the mix? You'll learn how these variables interact and how to adjust your ingredients with intention.
Michal also shows you how to use the pH and Brix scales to adjust juices and other liquids to the level of your desired acidity or sweetness. The key takeaway? Understanding how sugar, acid, and salt interplay is essential to maximizing flavour.
Michal sharing his knowledge at World Class Czechia 2025. Source: World Class Czechia
What Is a Cordial?
Cordials are a great example of how language and practice evolve across time and place (explore our nerdy dive into cordials in classic literature here). Depending on what you want, a cordial could be high in both sugar and acid, a 1:1 style, or even a low-sugar option to avoid heavy textures.
This seminar redefines the cordial, giving you a toolkit to create versions that fit your drink goals, not someone else’s definition.
Throughout the seminar, Michal uses apricot as a core ingredient to demonstrate how the careful addition of acids, sugars, and salt can produce dramatically different outcomes.
Source: World Class Czechia
Unlocking New Textures and Flavours
In the final section, the focus shifts to enzymes—what they are, how they work, and how to use them effectively. Each enzyme targets specific compounds, and knowing when and how to use them can dramatically change your results.
One exciting application? Waste reduction. Enzymes can unlock flavour and texture from scraps, think: bread crusts transformed into syrup or fruit peels converted into juice. Michal shares a number of recipes to get started so you can see the power of enzymes without the guesswork.
With the right tools and knowledge, your prep room can become a space of limitless creativity. Reach out to The Cocktail Balance to book this foundational masterclass for your bar team, business, or upcoming event.
Michal Dojčák Source: World Class Czechia
About the expert
Michal Dojčák has been Head Bartender at Sky Bar & Restaurant for over six years. He specializes in experimenting with ingredients to create unique cocktails, and utilizing technologies such as a homogenizer, cryo, rotavap and distillation. Currently, Michal is working especially with enzymes. He is also an artist, and incorporates his art in the creation and presentation of his drinks.
Michal has won several competitions, most notably the national final of the World Class competition 2024. He went on to represent Slovakia on the global stage in Shanghai, finishing 13th.
At The Cocktail Balance, Michal is our Töufood expert, developing new recipes and creating applications of their products specifically for the bar industry. Read our interview with him here: Journey to Shanghai
