The world of cocktails is undergoing a fiery transformation, with a spicy, savory twist that's heating up the scene. Bartenders are no longer content with the usual sweet and sour flavors, but are instead experimenting with a range of spices to create unique and exciting drinks. This trend is not just about adding a bit of heat; it's a movement towards a more complex and nuanced drinking experience. So, what's behind this fiery revolution, and how can home bartenders get in on the action?
The Rise of Savory Cocktails
The shift towards savory cocktails is a fascinating development in the world of mixology. James Stevenson, co-founder of Brutes of Mayfair in London, notes that drinks were once very sweet, but now consumers are seeking out more complex flavors. He attributes this change to a growing appreciation for the savory and spicy notes that can enhance a cocktail's overall profile. This trend is not just limited to London; bartenders across the globe are embracing the savory and spicy, creating drinks that are both intriguing and delicious.
Agave Spirits: The Perfect Match
It's no coincidence that both Stevenson and Alex Lyoness, bar manager at FlipDog in London, chose agave-based spirits for their spicy offerings. Agave spirits, such as tequila and mezcal, have a natural kinship with spicy and savory flavors. Stevenson explains that the flavor profiles of agaves are fresher and more vegetal, making them a perfect match for chiles and other spices. This natural affinity between agave and spice is what makes these spirits the ideal base for a spicy cocktail.
Creating a 'Mouthfeel'
While chiles are a popular choice for adding spice, they're not the only way to create a 'mouthfeel' that tingles across the palate. Lyoness uses Sichuan peppercorns and the Timur berry, which has a cool, numbing quality. This approach is all about creating a unique sensory experience, where the spice is not just a flavor but a feeling. It's a subtle yet powerful way to enhance a cocktail's overall appeal.
Bringing Classic Cooking to Cocktails
Greaves recommends bringing a bit of classic cooking into your drinks. By adding ingredients like ginger, garlic cloves, star anise, and fennel, you can add a range of different pepper and spice notes to your cocktails. This approach is not just about adding heat; it's about creating a complex and layered flavor profile that's both intriguing and satisfying. For those at home, a simple way to add spice is to experiment with cayenne in your margaritas.
Finding the Perfect Heat
But how hot is too hot? The key is to find a balance where the spice is noticeable but not overwhelming. Greaves suggests paying attention to your palate; if the heat starts creeping down to your esophagus, it's time to dial it back a bit. A good spicy drink should give you the itches on the sides of your mouth, but not overwhelm your senses. And remember, no two chiles are the same, so tasting and tweaking is essential.
Spicy Rims and More
Adding a spicy rim to your glass is an easy way to get an extra kick. Anderson recommends mixing spices like coriander seed, black pepper, or cardamom powder with rock salt, and even trying fruit powders like freeze-dried strawberries or raspberries. This simple addition can transform a standard cocktail into a spicy, savory delight.
Recipes to Try
Late Night (FlipDog, London)
Ingredients:
- 1 oz. Tapatio blanco (tequila)
- 34 oz. La Venenosa Costa Raicilla
- 34 oz. Gonzalez Byass Tio Pepe Fino (dry sherry)
- 0.66 oz. brine mix (onion, olive, sivri pepper)
- 2 drops chile tincture
Directions: Stir together all the ingredients with ice. Serve in a chilled martini glass, garnished with a pickled turnip.
Bagheera (Brutes of Mayfair, London)
Ingredients:
- 1.75 oz. Lost Explorer mezcal
- 0.75 oz. fresh lime juice
- 68 oz. Bagheera syrup
- Small pinch of salt
Directions: Combine all ingredients in a cocktail shaker with ice. Shake well until chilled. Strain into a rocks glass over cracked ice, and rim the glass with Tajin.
Doctor Green (Sip & Guzzle, New York)
Ingredients:
- 34 oz. green apple juice
- 34 oz. tomatillo juice
- 24 oz. green tequila
- 6 oz. Sauternes
Directions: Juice tomatillo and green apple, and whisk in ascorbic powder and pectinase powder. Rest at room temperature or in the fridge for at least one to two hours. Combine all ingredients and strain. Carbonate using a specialist drinks carbonator.
The Future of Spicy Cocktails
As the world of cocktails continues to evolve, the trend towards spicy and savory flavors is likely to persist. Bartenders are pushing the boundaries of what's possible, creating drinks that are both innovative and delicious. For home bartenders, this trend offers an exciting opportunity to experiment and create unique, personalized cocktails that reflect their own tastes and preferences.
In my opinion, the rise of spicy cocktails is a fascinating development in the world of mixology. It's a trend that's not just about adding heat; it's about creating a complex and nuanced drinking experience that's both intriguing and satisfying. So, whether you're a seasoned bartender or a home mixologist, I encourage you to explore the world of spicy cocktails and discover the unique flavors and sensations that await you.
