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It's official! Cocktails in Bangkok are no longer just either sweet or sour. Leading Bangkok bartenders, as if in some collective action, are creating drinks with a new flavor profile by appropriating food ingredients (from tomatoes to bacon) and cooking techniques (from smoking to sous-vide). The results? Drinks that boast savory complexions in tastes and aroma – quipped “umami” by some.
The recent preference for savory cocktails are not a trend. Rather, it’s a style. Concoctions in this category have always been on the cocktail menu, but you probably never gave it much thought—Bloody Mary, the vodka-and-tomato-based cocktail born in 1934, is one of the most common examples. But it wasn’t until recently that bartenders around the world started finding new ways to add unusual hints of flavor to their mixtures. In 2013 bacon incocktails was all the rage, while fat-washing, a process that infused cocktails with ingredients like wagyu beef and truffle oil aromas, was introduced in 2016.
These days, it seems like the kitchen has more influence over the bar when it comes to creative tipples. Savory cocktails are probably the answer for those who are always trying to discover new ways to enjoy happy hour. Talented mixologists are now creating drinks that incorporate ingredients beyond what we’ve ever known, using innovative techniques and featuring tastes that only God knows.
Here are eight drinks that reflect the probable future of cocktails.