We have already established that the answer is no.

However, there is a connection between smell and taste. Although taste and smell involve distinct sensory systems, they are closely linked and work together to form our experience of flavour.

Aromas from ingredients like vanilla, cinnamon, fennel seeds, and aniseeds are closely associated with sweetness. This is because these substances have frequently been encountered in sweet contexts (such as in sugary foods or desserts) throughout our lives and evolutionary history.

This means that when aromatic compounds associated with sweetness are present in a cocktail, the brain integrates the scent signals with the taste signals, enhancing the perception of sweetness. This integration may allow for the strategic use of aromatic ingredients to create a richer flavour profile with potentially less sugar.

Taking the example of cocktails like Fizzes or Collins, adding a couple of dashes of absinthe, for example, can subtly enhance the drink’s perceived sweetness, thus allowing bartenders to create a balanced drink with less added sugar.

Remember, however, that sugar syrup in drinks also improves the mouthfeel, so make sure it’s not lacking.