Editing Cocktail (section)

== Components ==
In general terms the most important elements consist of the base, a modifying, smoothing or aromatizing agent, and an additional special flavouring or coloring agent.<ref name=":6">{{Cite book |last=Embury |first=David A. |title=The Fine Art of Mixing Drinks |publisher=Faber and Faber Limited |year=2008 |location=London |pages=24-25}}</ref>

The base will always be the most dominant ingredient. It constitutes at least 50% of the entire volume of the cocktail, and always consists of spirit based [[Liquor|liquors]] or wine based liquors.<ref name=":62">{{Cite book |last=Embury |first=David A. |title=The Fine Art of Mixing Drinks |publisher=Faber and Faber Limited |year=2008 |location=London |pages=24-25}}</ref> The type of base will determine the style of liquor, thus [[gin]] based cocktails, such as the [[Martini (cocktail)|Martini]], will differ from whisky based cocktails, such as the [[Manhattan (cocktail)|Manhattan]].<ref name=":62" /> It is possible to mix a cocktail combining a number of bases, as long as they share essential characteristics, though it is considered "dangerous".<ref>{{Cite book |last=Embury |first=David A. |title=The Fine Art of Mixing Drinks |publisher=Faber and Faber Limited |year=2008 |location=London |pages=24-25}}</ref>

The modifying agent functions as a buffer for the sharp bite of the base, and adds character to its natural flavour.<ref name=":7">{{Cite book |last=Embury |first=David A. |title=The Fine Art of Mixing Drinks |publisher=Faber and Faber Limited |year=2008 |location=London |pages=25-27}}</ref> Modifiers can be classified into the three categories of aromatics and bitters, fruit juices (with or without sugar), and smoothing agents (such as cream, sugar or eggs).<ref name=":7" /> Modifiers are often used sparingly so as not to overpower the base, [[The Fine Art of Mixing Drinks|Embury]] suggested a maximum of half an egg white, one quarter of a whole egg, one tablespoon of heavy cream or one teaspoon of sugar per drink.<ref name=":7" />

Special flavouring agents, including not only non-alcoholic syrups but also various liqueurs and cordials, as well as other ingredients which could also be used as modifiers.<ref name=":8">Embury, David A. (2008). ''The Fine Art of Mixing Drinks''. London: Faber and Faber Limited. pp.&nbsp;27-28.</ref> Like the modifiers, special care must be taken so that the special flavouring agent does not overpower the base. For this reason quantities are often limited to drops and dashes.<ref name=":8" />