I love me the occasional mai tai or tiki umbrella drink, but generally speaking I’m not a fan of sweet cocktails. If you’re like me, you welcome the growing trend for creative savory concoctions.
Savory, umami‑driven cocktails are now a core global trend, with bartenders raiding the kitchen pantry for depth, texture, and “meal-like” flavor profiles. Tahini, miso, mushrooms, seaweed, and even beef jerky show up in serious bars from Barcelona to Hong Kong, often inspired directly by specific dishes rather than classic drink templates.
Core Umami Ingredients In Cocktails
- Tahini and miso: Industry guides single out tahini and miso as key umami ingredients predicted to boom, often combined for creamy, nutty, deeply savory bases.
- Mushrooms and seaweed: Shiitake, wild mushroom reductions, and nori or kombu infusions bring earthy or maritime depth to mules, martinis, and highballs.
- Meaty elements: Programs like The Savory Project in Hong Kong deploy beef jerky and corn husks, while others experiment with broth, bacon fat‑washed spirits, and anchovy accents in small, controlled doses.
Paradiso’s “On Fire” (as a benchmark)
- Paradiso in Barcelona, often ranked among the world’s top bars, serves a cocktail called On Fire, a clarified, smoked milk punch inspired by the discovery of fire itself.
- The drink layers bourbon, smoky calvados, tahini, grilled sweet potato water, smoked milk, lemon, and sherry, presented on a glass tray with forest‑like garnishes—essentially a theatrical, umami‑rich dessert‑meets‑campfire in a glass.
Using that same logic as Paradiso and Diageo’s “favorite food to cocktail” tip, a home‑bar version could be:
- 1.5 oz bourbon
- 0.5 oz calvados (or apple brandy)
- 0.5 oz tahini–miso syrup (tiny miso, more tahini, 1:1 with sugar and water)
- 0.75 oz lemon juice
- 0.25 oz oloroso or PX sherry
- Shake and fine‑strain over a big cube, garnish with a toasted sweet‑potato peel or citrus twist
This mirrors the On Fire profile—smoky, nutty, gently sweet, and deeply savory—while being practical for a creative home setup.
Mushroom–Miso Mule (Easy Version)
A Moscow Mule with earthy depth and savory snap.
- 2 oz vodka
- 0.5 oz white miso syrup (see below)
- 0.75 oz fresh lime juice
- Top with strong ginger beer
- Miso syrup: Whisk 1 tbsp white miso into 2 oz hot water, then stir in 2 oz sugar until dissolved.
Method:
- Shake vodka, miso syrup, and lime with ice.
- Strain into an ice‑filled Mule mug, top with ginger beer, quick stir.
- Garnish: lime wedge and a slice of mushroom or a sprig of thyme.
Kimchi Bloody Mary
A brunch drink with real fermented funk and heat.
- 2 oz vodka
- 3 oz tomato juice
- 1 oz kimchi brine (from the jar)
- 0.5 oz lemon juice
- 2–4 dashes hot sauce
- 2–3 dashes Worcestershire or soy sauce
Method:
- Roll (don’t hard‑shake) all ingredients with ice in a shaker or mixing glass.
- Strain into a tall ice‑filled glass.
- Garnish: celery, kimchi skewer, or pickled veg.
Umami Martini (Super Simple)
Classic martini with a clean, sneaky umami lift.
- 2.5 oz gin or vodka
- 0.5 oz dry vermouth
- Tiny pinch MSG or 2 drops soy sauce
Method:
- Stir all ingredients with plenty of ice until very cold.
- Strain into a chilled coupe or martini glass.
- Garnish: lemon twist and/or olive.
Tahini–Miso Sour
Dessert‑adjacent but not sweet; inspired by tahini–miso ramen broths.
- 2 oz bourbon or rye
- 0.5 oz tahini–miso syrup (1 tbsp tahini + 0.5 tsp white miso whisked into 1 oz 1:1 simple)
- 0.75 oz lemon juice
- 0.25 oz honey or simple syrup (adjust to taste)
- Optional: 1 egg white or aquafaba
Method:
- Dry shake (no ice) if using egg white, then add ice and shake hard.
- Double strain into a chilled coupe.
- Garnish: sesame seeds or a light dusting of black sesame.
Sriracha Michelada
Beer, tomato, and savory heat for low‑ABV sipping.
- Light lager or Mexican beer, cold
- 2 oz tomato or Clamato juice
- 0.5 oz lime juice
- 0.5–1 tsp soy sauce
- 0.5–1 tsp hot sauce (Sriracha works great)
Method:
- Rim a pint glass with salt or Tajín if you like.
- Add tomato, lime, soy, and hot sauce to the glass with ice, stir.
- Top slowly with beer, gentle stir.
- Garnish: lime wedge.
