New York City has seen a rise in popularity of savory cocktails that put a unique twist on traditional drinks, such as the classic martini. Bryan Schneider, the creative director of Quality Branded group, has observed a growing interest in savory flavors in the bar industry. Quality Branded’s Italian-American seafood restaurant, San Sabino, is at the forefront of this trend with their “Scottie’s Martini,” also known as the “garlic bread martini.” The drink is made using fat-washing, infusing vodka with garlic, sourdough bread scraps, dried oregano, and chilies sauteed in olive oil and butter, creating a unique and flavorful cocktail that has become a favorite among customers.
Cafe Spaghetti in Brooklyn’s Cobble Hill offers a less garlic-infused alternative with their Olive Oil Martini. Gin fat-washed with extra virgin olive oil from D. Coluccio & Sons creates a simple yet flavorful cocktail that showcases ingredients used in the restaurant’s kitchen. The fat-washing process, popularized with bourbon cocktails, has recently expanded to clear spirits, allowing for unique flavor combinations that appeal to a different palate. Jac’s on Bond, a NoHo cocktail bar, uses fat-washing to infuse Grey Goose with tomato, basil, and olive oil flavors for their Caprese Martini, offering a refreshing taste reminiscent of a summer farmers’ market salad.
While these savory cocktails have gained popularity on social media and at bars, some customers may find them to be an acquired taste. The unique flavors and combinations may not appeal to everyone, with some opting for more traditional cocktails after trying the savory options. Despite this, the drinks have successfully drawn in customers who are intrigued by the innovative approach to cocktail making. The Olive Oil Martini recipe from Cafe Spaghetti provides a DIY option for those looking to recreate the unique flavors at home, showcasing the creativity and ingenuity behind these new takes on classic cocktails.
The trend towards savory cocktails in New York City reflects a broader shift towards experimentation and creativity in the bar industry. Bartenders and mixologists are pushing the boundaries of traditional cocktail making, infusing spirits with unconventional flavors to create bold and unique drinks that capture the attention of customers. The rise of fat-washing as a technique for infusing flavors into clear spirits has opened up a world of possibilities for innovative cocktails that appeal to a diverse range of palates. These savory drinks offer a new way to experience classic cocktails and are sure to continue to spark interest and intrigue among cocktail enthusiasts in New York City and beyond.
