The trend of umami cocktails is taking the beverage world by storm, with bars and restaurants incorporating savory flavors into their drink menus. One popular example is the Waldorf cocktail at Double Chicken Please in New York City, which combines whiskies, celery and kale juices, apple, walnut bitters, and soda water to create a unique umami taste experience.
Umami, known as the fifth taste alongside sweet, salty, bitter, and sour, was first identified by Japanese chemist Kikunae Ikeda in 1908. Despite being linked to adverse reactions in the past, MSG, a seasoning that enhances umami flavor, is making a comeback on menus with a focus on consumer sensitivities.
Asian-inspired flavors are becoming more popular in the culinary world, leading to a shift towards savory tastes and the incorporation of umami-rich ingredients. Whisky pairings with umami elements like miso paste and nori are gaining traction, providing a new dimension to the drinking experience.
The umami trend extends beyond food and into cocktails, with drinks like the MSG Martini gaining popularity among cocktail enthusiasts. Classic cocktails like the Bloody Mary have long been associated with umami flavors, but newer creations like the Split Ends raspberry sour and the Pickletini are pushing the boundaries of savory mixology.
Innovative spirits like Staple Gin from Good Spirits in New York are capturing unique umami characteristics, such as the buttery flavor of Calvestrano olives, in their products. Pickles, another ingredient experiencing a culinary renaissance, are also being used to add umami depth to cocktails like the Didi & Stu made with mezcal, plum soju, and pickle brine.
With consumers seeking new and exciting flavor experiences, the demand for umami-rich cocktails is on the rise. Bars and distilleries are embracing this trend by experimenting with savory ingredients and creating innovative drinks that appeal to a diverse range of palates. As the umami cocktail craze continues to grow, the future of mixology looks more flavorful and adventurous than ever before.
