Put A Savoury Twist To Gin With 5 Umami-Infused Cocktails
Discovering the world of savoury cocktails is an experience only those who have been appreciating the world of mixology can truly appreciate. Along with opening up cocktail making to a host of ingredients and techniques, it also puts into perspective how spirits react to these elements differently than they do to cloying syrups or the mellow sweetness of fruit. With gin, the concept is further amplified – think sea kelp, soy sauce, pickle juice and pretty much anything that might make you second guess your decision-making.
However, the idea of umami elements in gin cocktails isn’t limited to just using savoury ingredients in cocktails but also in the action of infusing the spirit itself with these bursts of flavour for a layered concoction that impresses, intrigues and imposes its presence on the palate. What is also truly definitive of a savoury gin cocktail is its ability to pair it with a vast variety of food (here’s looking at you hosts!), making them easy to replicate in batches due to the use of a handful of ingredients and high value return in taste.
Oyster Martini Cocktail
If we told you that it was possible to condense the ocean into your cocktail glass and you wondered how – then this oyster martini cocktail would be the answer. Traditionally made using oyster juice, the oceany brine flavours from the shellfish essence can also be replaced by a few drops of oyster sauce for a stronger fishy flavour – ideal for anyone who prefers a bit of pungency in their cocktails. To make this, all you need to do is:
- Fill a cocktail shaker with ice and pour in 30 ml of high quality gin.
- Add 5 ml of oyster juice or 7 ml of oyster sauce, based on what’s easily available to you.
- Shake the ingredients vigorously for 15-20 seconds before straining it into a serving glass.
- Garnish with a lemon peel twist to release citrus oils and aroma in the drink.
Bloody Mary
Although this deep red cocktail is typically made with vodka, only a handful might truly relish the impact of using gin as a replacement. What the spirit does is not just lend its potency but also echoes the vegetal flavours of the celery due to its inherent juniper notes. Take your love for umami flavours further by adding a few drops of hot sauce to the drink to give it a mellow heat which sets in as an aftertaste between sips. To make this, all you need to do is:
- Combine 60 ml tomato juice, 30 ml gin, a teaspoon each of soy sauce and lime juice, along with 8-10 drops of hot sauce (if using), in a shaker filled with ice.
- Once added, allow the ingredients to merge by shaking well for a minimum of 15 seconds or until the surface of the shaker is chilled.
- Combine some salt and chilli powder in a saucer and rim the serving glass with the mixture before straining and pouring the drink in.
- Garnish with a stick of celery or wedge of lime before serving.
Red Snapper
For anyone who enjoys sipping a Bloody Mary, the Red Snapper is an elevated version with a refined umami-ness that is layered and unfolds gradually. Almost vintage in the way it is presented with cocktail onions and olives, the drink has a richer – almost full-bodied mouthfeel which is robust to taste, even slightly spicier than the Mary. Best served chilled but not over ice, the concoction is most ideal to serve at theme parties, card parties or even an intimate brunch. To make this, all you need to do is:
- Combine 30 ml high quality gin with 60 ml of tomato juice and 2 dashes of Worcestershire sauce in a cocktail shaker filled with ice.
- Add a teaspoon of horseradish paste to the shaker (if using), and shake the mixture vigorously for 15-20 seconds.
- Strain into a Delmonico glass and sprinkle a pinch of celery salt on top.
- Garnish with a cocktail onion and pickled olive skewered together before serving immediately.
Pizza Negroni
Although this cocktail requires a bit of planning ahead and slightly extensive prepping, the reward in terms of flavour can be a major factor to attempt making this. Starting off by infusing gin with fresh oregano for a few days, the negroni takes on a whole new avatar in its pizza version – its crimson hue catching the eye and leaving the drinker surprised by how good pizza flavours can be in liquid form. To make this, all you need to do is:
- Pour 30 ml of oregano-infused gin into an ice-filled shaker along with equal parts sweet vermouth and Italian bitters (25 ml each).
- Add 15 ml of tomato water (made by diluting store-bought tomato juice with water) before shaking vigorously for 15-20 seconds, or until the shaker is cool to touch.
- Strain and pour into a grated parmesan rimmed coupe glass and garnish with a few slices of pepperoni and cherry tomatoes.
Mediterranean G&T
Perhaps the most unique amongst all the savoury gin cocktails enlisted, this spin on the classic two-ingredient cocktail involves the use of gin mare – or a Spanish gin variety known for its distinct flavour profiles of thyme, basil and Arbequina olives. The use of ginger gives this brunch-appropriate beverage a layer of heat that is pleasant and aromatic while the few drops of extra virgin olive oil for finishing makes the profile cohesive in every sense. To make this, all you need to do is:
- Muddle a few slices of ginger and cherry tomatoes in a cocktail shaker before filling it up with ice.
- Pour in 30 ml of any gin of your choice and shake well for 20 seconds.
- Strain into a martini cocktail glass and top up with 120 ml of tonic water.
- Garnish the drink with cherry tomatoes skewered onto a cocktail stick and finish with a few drops of good quality extra virgin olive oil before serving.
Also Read: Understanding Umami Flavour Profiles In Cocktails: Basic Ingredients And Balance
Drink Responsibly. This article is intended for audiences above the age of 25.
