Fall ushers in the transition to cocktail menus focused on warmer, savory cocktails. We’ve all seen vegetal, fat-washed, and saline-forward options on menus, but what about broth cocktails?
It’s not as crazy as it may sound. Broth cocktails can add both nutritional and immunity benefits, as well as an unexpected “wow” factor. And when combined with the right ingredients, broth can also taste good in cocktails.
We spoke with Michael Moberly, Beverage Innovation Manager at Monin, about how to use broth in cocktails, flavors that work well in broth cocktails, and how to introduce broth cocktails to your bar patrons.
Bar & Restaurant News (B&R): How do you build these broth cocktails to ensure flavors mesh and the cocktail is balanced?
Michael Moberly (MM): Think of broth as a savory dilution. Build your cocktails without water, as the broth will stretch those flavors and add an additional savory pop. The idea with adding broth is to layer in umami notes, so choose modifiers and spirits that will benefit from those savory elements.
B&R: What flavors/liquors work well in broth cocktails?
MM: Standard base spirits work best, and then build around those to craft the story you want to tell with your broth of choice. Keep in mind that broth adds a layer of complexity. If you want to use beef broth, think about what flavors pair best with beef. For example, the caramelized notes of bourbon lend themselves to brown sugar flavors found in many BBQ sauces. It’s a good practice to put on your chef hat mentally when thinking of savory cocktails.
B&R: There’s been a lot of buzz about savory cocktails recently. What do you think is behind the trend?
MM: People’s expectations for cocktails have grown, so naturally, folks are branching out in search of new and surprising flavor combinations.
B&R: Do you think broth cocktails will be a trend this fall/winter? Why?
MM: I think if people are feeling adventurous and a little bit chilly, they will dive into warm and exciting drinks.
B&R: Any advice for how bar staff can introduce broth cocktails to a guest?
MM: Make sure the guest is ready for savory flavor profiles that aren’t standard fare for traditional cocktails. Explain to them you are about to give them something they have likely never had before.
Recipes
Looking to try broth cocktails in your bar or restaurant? Consider the broth cocktail recipes below!
Vegetable Stock Lemon Drop
Ingredients:
½ oz. Monin® Exotic Citrus Syrup
2 pumps Monin® Cucumber Concentrated Flavor
1 ½ oz. Vodka
¼ oz. Lemon
4 oz. Vegetable stock
Directions:
Combine ingredients, except stock, in serving cup. Stir and set aside. Heat stock in soup pot on stove until simmering. Pour hot stock into serving cup, stirring gently. Garnish with a celery leaf and cucumber.
Broth Fashioned
Ingredients:
1/2 oz. Monin® Hot Honey Syrup
2 oz. Bourbon
1 dash Angostura® Bitters
4 oz. Beef Broth
Directions:
Rim an old fashioned glass with smoked salt and oyster crackers. Combine ingredients, except stock, in serving cup. Stir and set aside. Heat stock in soup pot on stove until simmering. Pour hot stock into serving cup, stirring gently.
Dirty Broth Tini
Ingredients:
1 pump Monin® Jalapeño Concentrated Flavor
1 1/2 oz. Vodka
1/2 oz. Pickle Brine
4 oz. Vegetable Stock
Directions:
Combine ingredients, except stock, in serving cup. Stir and set aside. Heat stock in soup pot on stove until simmering. Pour hot stock into serving cup, stirring gently. Garnish with cornichon and mushroom cap.
Tom Kah Gai Brothtail
Ingredients:
1/2 oz. Monin® Lemongrass Syrup
1 pump Monin® Basil Concentrated Flavor
2 pumps Monin® Coconut Concentrated Flavor
1 1/2 oz. White Rum
1/4 oz. Fresh Lime Juice
5 oz. Chicken Broth
Directions:
Combine ingredients, except stock, in serving cup. Stir and set aside. Heat stock in soup pot on stove until simmering. Pour hot stock into serving cup, stirring gently. Garnish with radicchio and basil sprig.
All recipes and photos are courtesy of Monin.
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