When Broth Becomes Cocktail: The Blurred Lines of Savory Drinks

The trend of incorporating savory ingredients into cocktails has been gaining momentum in recent years. Bartenders are now using broth as a key ingredient, with Japanese dashi and Vietnamese pho broths being used in drinks across the US and Canada.

At first glance, adding soup to a cocktail may seem unorthodox, but when done correctly, it can add depth and complexity to the drink. Bartenders are using broths with rich umami flavors to create unique flavor profiles. The Umami Mary at Bar Goto in New York is a prime example, where dashi-infused shochu elevates the familiar Bloody Mary flavor.

Some bartenders believe that using broth in cocktails can be a way to reduce waste and incorporate leftover ingredients from the kitchen into their drinks. At Superbueno in New York, birria consommé is used both as an ingredient in the Dashi Papi cocktail and as a side dish on the menu. However, not all uses of broth are created equal.

As Gelo Honrade, partner and beverage director at After Eden, notes, “Because broth is such a complex ingredient, small variations can have a big impact on the final drink.” To make these drinks work, bartenders need to maintain a consistent preparation process and ensure that everyone on the team understands the recipe. The use of broth in cocktails also raises questions about the role of waste reduction in mixology.

While some may view using broth as a creative way to repurpose leftover ingredients, others might see it as a lazy cop-out or an excuse for sloppy bartending practices. However, when done with intention and care, using broth can be a clever way to reduce waste and create unique flavor profiles. There’s precedent for using soup in cocktails – just look at the Bullshot, which combines beef broth with vodka.

The use of broth in cocktails ultimately comes down to expertise and intention. When done well, it can be a game-changer for mixology; when done poorly, it’s a recipe for disaster. As we continue to push the boundaries of creative cocktail-making, let’s remember that sometimes less is more – and that even the most unlikely ingredients can be used to create something truly special.

The future of broth in cocktails remains uncertain. Will this trend continue to gain momentum, or will it eventually fizzle out like so many other fleeting mixology trends? One thing is certain: as bartenders continue to experiment with new ingredients and flavors, we’ll see some truly innovative creations emerge.