How to lower acidity in cocktails?

To lower acidity in cocktails, some bartenders feel that replacing citrus altogether in citrusy drinks yields a cocktail that feels too thin. To achieve the right viscosity, combine powdered acids with less-tart juices to make them pop in a drink. Acid-adjusted syrups can yield a rounder mouthfeel and the implication of “creaminess” in a cocktail—without any cream. Start with a 10 percent solution and experiment by introducing the mixture in a cocktail one dash at a time. Solutions are particularly well-suited to batched drinks: When supersizing a cocktail, citrus has a large margin of error, while a carefully measured solution ensures consistency. By stocking a few acid-adjusted backbar staples, bartenders can brighten cocktails on the fly without needing to prep any citrus.