Mixologists and cocktail enthusiasts in and around major metropolitan cities have started to design drinks that blend the sweet taste of succulent fruits, such as strawberries or pears, with the tangy sensation of vinegar, balsamic or jalapeno peppers.
I had not realized the downward spiral of sugary sweet drinks until a week ago when I read a quick blurb in Allure about the rise of the savory cocktail. As I thought back over the past year, I recalled that even my local Jersey dive,The Jolley Trolley, had invested in a delicious new drink, the Pineapple Chipotle Margarita. The drink possessed such a keen kick without the overpowering sweetness that I knew I would be addicted for a good long while.
Even classics, such as the Bloody Mary or a Vodka Tonic, are now married with simple flavors to soothing liquors. Many bartenders are asking the head chefs for clearance to raid the kitchen fridge to sample numerous new taste tempters. Adam Seger at Chicago's Nacional 27 has put together a crafty pairing of strawberries and balsamic vinegar that tickles the taste buds and adds a tang to the usually sweet mojito. I attempted to make said drink at home and was surprised at how smooth the flavors were; the drink retained it's classic mojito flavor, yet the vinegar added a mild sour taste that was incredibly refreshing.
Farm fresh produce and local buying are even more popular as the “green” trend increases speed. In New York City, with the Union Square Farmer's Market, among others, and an ever increasing amount of organic produce at your local grocer, creating a personalized savory drink is merely the beginning. Testing flavors that go well together may not go easily at first, but by slowly stumbling upon interesting fruits and vegetables to add to your favorite hard liquor, a wide range of possibilities opens up. The best produce will probably come during the summer months; a chilled batch of a Michelada would be invigorating on a hot day and involves some rather strange but average kitchen/fridge items.
Admittedly, the best cocktails usually evolve from top shelf vodkas, tequilas and rums. Patron tequila and Belvedere vodka were the top contenders in the recipes I dug up, along with occasional mentions of Beefeater gin and jalapeno peppers with lemon.
The world is your oyster! Enjoy the tempting taste of a non-sweet Salty Dog or a really dirty martini. The complex characters in a savory drink only add to the pleasure of consuming it.
Visit Behind the Burner for more tips, tricks and techniques on making great drinks!
--Kaitlin A. Lipe
