A Succulent Sip to Savor

February 11, 2009 8:14 pm

When I go out with my friends in New York City for a night of a few drinks and some laughs, I find that the trend amongst many of the bar patrons is the ordering of the simple, savory cocktail. A close friend ordered many gin and tonics, quick and sour, while others chose drinks with less of a sickeningly sweet punch and a more subtle flavor.

Mixologists and cocktail enthusiasts in and around major metropolitan cities have started designing drinks that blend the sweet taste of succulent fruits, such as strawberries or pears, with the tangy sensation of vinegar, balsamic or jalapeño peppers.

I had not realized the downward spiral of sugary sweet drinks until a week ago when I read a quick blurb in Allure about the rise of the savory cocktail. As I thought back over the past year, I recalled that even my local Jersey dive,The Jolley Trolley, had invested in a delicious new Pineapple Chipotle Margarita. The drink possessed such a keen kick without the overpowering sweetness that I knew I would be addicted for a good long while.

Even classics, such as the Bloody Mary or a Vodka Tonic, are now married with clean flavors to soothing liquors. Many bartenders are asking the head chefs for clearance to raid the kitchen to sample numerous new flavors. Adam Seger at Chicago's Nacional 27 has put together a crafty pairing of strawberries and balsamic vinegar that tingles the taste buds and adds a tang to a usually sweet mojito. I attempted the recipe at home and was surprised at how smooth the flavors were; the drink retained it's classic mojito flavor, yet the vinegar added a mild sour taste that was incredibly refreshing.

Farm fresh produce and local buying are even more popular as the Green trend increases speed. In New York City, with the Union Square Farmer's Market, among others, and an increasing amount of organic produce at local grocers, creating your own savory drink is merely the beginning. Testing flavors that go well together may not go easily at first, but by slowly discovering interesting fruits and vegetables to add to your favorite hard liquor, a whole new world of possibilities open up. The best produce will probably come during the summer months; a chilled batch of a Michelada would be invigorating on a hot day and involves some rather strange but average kitchen/fridge items.

Admittedly, the best cocktails usually evolve out of better vodkas, tequilas and rums. Patron tequila and Belvedere vodka were the top contenders in my recipes I discovered, along with occasional mentions of Beefeater gin and jalapeño peppers with lemon.

The world is your oyster! Enjoy the tempting taste of a non-sweet Salty Dog or an incredibly filthy martini. The complex characters in a savory drink only add to the pleasure of consuming it.

Kaitlin A. Lipe