Top 10 New Things to Put in Your Drink
We’ve certainly never been against drinking here at ES — it just traditionally takes a back seat to eating. However, in the last year we’ve found ourselves getting more and more excited about cocktails — because every time we go out we discover our favorite ingredients have migrated from the plate to the glass. From fruits and vegetables to spices and more, here are our top 10 favorite new things to mix in our drinks.
Not just for paella anymore, the Spanish spice has started showing up in cocktail glasses, too. Saffron Restaurant and Lounge in Minneapolis has mixed the pricier-than-gold flakes into saffron-mango mojitos, saffron-blood orange martinis, and their current offering, the gin-based Saffron Rose. Tulio, an Italian restaurant in Seattle, recently introduced The Venetian — a vodka cocktail poured over an orange-y saffron ice cube. For those experimenting at home, the folks over at Video Jug have a video on how to mix a saffron vodka martini. (Tulio photo: Evan Johnson)
It’s hard to make a drink look more dramatic than when filled up with bright red beet juice, as in the beet sangria at New York’s Tailor or the Beetnik, a vodka-ginger-beet concoction served at Crested Butte, Colorado’s Dogwood Cocktail Cabin. Meanwhile, the gals at The Humble Kitchen have a recipe for their own tequila-based Beetnik. (Dogwood photo: eenwall)
Mexico’s spicy-sweet chocolate treat is making the surprising transition from tamales to cocktails via Bittermens Bitters newest product, Xocolatl Mole Bitters. A neat way to add quite a substantial kick to any drink, the mole bitters are showing up in new cocktails like the tequila-based Chipilo at Brooklyn’s Buttermilk Channel and several options at Manhattan’s Death + Co. (Photo: Vidiot)
Every Top Chef contestant’s favorite secret ingredient can save a cocktail menu too, as in “El Scorcho,” a fiery mix of habanero infused vodka, sriracha, and jalapeno foam at Bend, Oregon’s Blacksmith restaurant. The sauce also makes a great replacement for Tabasco in bloody Marys — the blog White on Rice Couple has a great recipe, and if you want to get super-serious, check out their instructions on how to make sriracha from scratch. (Photo: White on Rice Couple)
6. Chinese Five Spice
Another ingredient Chinese chefs may be shocked to discover in American cocktails, C5S is showing up both as a garnish, as in the Fortune Teller drink served at the Surrey Hotel‘s new Bar Pleiades in New York, and as the basis of a drink, such as Imbibe magazine’s Five-Spice Fizz. (Photo: Bar Pleiades)
You’re killing me! All of these sound ridiculously tempting and make me want to run home and find my cocktail shaker.
Thanks for the inspiration!
I’ll take anything with bitters.
I can completely house an entire jar of pickled okra in one sitting. It’s disgusting.
I draw the line at okra! Too many unpleasant childhood memories
ooh, ginger-beet is such a yummy combo.
Thanks for showing love to my flips, and pretty comprehensive rundown on last year’s cocktail trends.
EGG WHITE and syrup for a great PISCO SOUR.
like.like.like! refreshing cocktail!