The Broth of Contention: Savory Cocktails’ New Frontier

The world of mixology continues to push boundaries and defy conventions with a new trend that has left some cocktail enthusiasts scratching their taste buds. Bartenders across the globe are incorporating soup into their craft, adding an unexpected layer of complexity to classic cocktails. This development is not just about gimmickry; it’s about harnessing the umami flavor of broth to create balanced and intriguing drinks.

The use of soup in mixology requires a deep understanding of its complex flavor profile. Small variations can have a significant impact on the final drink, making attention to detail crucial when working with soup as an ingredient. New York-based bartender Gelo Honrade is one of the pioneers of this movement, successfully incorporating dashi – a traditional Japanese stock – into his cocktails at After Eden in Manhattan’s East Village.

Honrade’s team uses broth as an integral ingredient in their creations. “Because broth is such a complex ingredient, small variations can have a big impact on the final drink,” he explains. This attention to detail is essential when working with soup, as even minor adjustments can completely alter the flavor profile of the cocktail.

Many restaurants and bars are now actively seeking ways to reduce waste in their kitchens, and incorporating broth into cocktails is seen as an innovative way to repurpose ingredients. At Superbueno in New York’s Lower East Side, operating partner Ignacio “Nacho” Jimenez has crafted a drink that showcases the versatility of consommé by pairing it with mezcal, spices, and herbs.

The result is a complex and layered flavor profile that transcends the limitations of traditional cocktails. As Jimenez notes, “Mezcal has these smoky qualities, some mineral notes, earthiness, and funkiness” – characteristics that perfectly complement the rich flavors of the consommé.

Incorporating soup into cocktails is not a new idea; it has its roots in history. Campbell’s Soup experimented with broth-based cocktails since the 1950s, and their “Soup on the Rocks” campaign even marketed beef bouillon as a refreshing summertime drink. The Bullshot – a classic cocktail made with beef broth, vodka, and spices – has been around for decades.

As bartenders continue to experiment with broth-based ingredients, it’s clear that the world of mixology is not afraid to take risks and push boundaries. While some might view the use of soup in cocktails as a novelty or a gimmick, others see it as an opportunity to explore new flavors and techniques. As we watch this trend unfold, one thing is certain – the future of mixology looks brighter than ever.

The average cocktail enthusiast may wonder if they’ll soon be sipping on pho-tinis and gazpacho-jitos at every bar and restaurant. Perhaps not, but as trends often bleed into each other from the world of food, it’s likely that we’ll see more experimentation with unusual ingredients – including soup.

With its emphasis on creativity, experimentation, and innovation, the world of bartending is pushing the boundaries of what we thought possible. As we raise our glasses to the future of mixology, it’s clear that – soup or no soup – the possibilities are endless.