Say goodbye to overly sweet and fruity cocktails because savory cocktails are all the rage this year.
One of the bigger trend predictions for 2025 is a shift in consumer preferences away from the traditional sugary cocktail and toward savory and more earthy flavors.
Some restaurants, like The Corner Store, a newcomer to Soho, have already joined the movement with Sour Cream and Onion Martinis that get served with a side of chips. Imbiber’s palates are changing, and we need to follow suit to keep up with the demand.
The world of mixology is a place for creativity and thinking outside the box. Allow this new movement to inspire you to look deeper into the ingredients that other bar menus may not highlight—think bone broths, matcha, spices, or leftover scraps from kitchen dishes. Not only does it add to the sustainability effort that is often strived for, but it also opens the door to new and invigorating flavors that you may not have thought to use before.
To get the creativity juice flowing, check out these five savory cocktails to add to your repertoire. These cocktails use unexpected flavors to help improve and challenge your skills.
Steak & Chopin Potato
Ingredients
- 2 oz. Chopin Potato Vodka
- 2 dashes Worcestershire
- 2-3 turns cracked black pepper
Preparation
- Shake all ingredients with ice, strain into chilled martini glass.
- Skewer steak and roasted potatoes as garnish.
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Preparation
- Stir & Strain.
- Garnish with a skewered cherry tomato.
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Preparation
- Finely chop a slice of shallot.
- Add shallot, Chambord, vodka, vinegar, and white pepper into a sealed container and marinate in the refrigerator overnight.
- Pour into glass and garnish.
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In the Mood for Love
by Ashley Cibor
Ingredients
- 1 1/2 oz. Tanqueray 10 Gin
- 1/2 oz. Heirloom Genepy
- 1 oz. fresh lemon juice
- 3/4 oz. red bell pepper syrup
- 1/4 oz. raspberry syrup
- Garnish: raspberry and mint
Preparation
- Mix all ingredients and pour into a rocks glass with ice..
- Garnish with raspberry skewer and sprig of mint.
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Bangkok Dangerous
by Dan Sabo, Beverage Manager, Ace Hotel Downtown LA Winner, People’s Choice at Bombay Sapphire Most Imaginative Bartender 2015
Ingredients
- 2 oz. Peanut Butter Washed Bombay Sapphire Gin
- 3/4 oz. Snap Pea-Galangal Syrup
- 1/2 oz. Fresh Lime Juice
- 1/2 oz. Maldon Salted Coconut Cream
- Garnish: 3 Drops Chile Oil, Crushed Mustard & Coriander Seed, 1 Cilantro Leaf
Preparation
- Add all ingredients to a mixing tin, add ice and shake vigorously.
- Double strain into a cocktail glass (we served it in an Acacia bowl).
- Garnish and serve.
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The post From Sweet to Savory: The New Trend in Mixology appeared first on Chilled Magazine.
Source: Mixology News
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