Condiment Cocktails on the Rise
In the past, cocktails relied on elements like citrus or fruits, vermouths or amaros. Now, bartenders are looking beyond the back bar and into the pantry. No longer are condiments just for sandwiches, sauces, and side dishes. Soy sauce, Tabasco, and horseradish are just a few of the flavorings that have started showing up in cocktails. If some of these seem bizarre to you, believe us, we understand. Mustard? Yes, indeed. Sriracha? Of course. Take the leap; you may be surprised by how delicious – and unique — these cocktails actually are. If you don’t like what you taste, you can always put them back in your pantry!
Samurai Swan Song Cocktail
- 2 parts Sake
- 2 parts Green Tea
- 1 part Soy Sauce
- Wasabi, for garnish
Preparation: Brew green tea, add in the sake and soy sauce. Serve hot, in a traditional sake cup garnished with a tiny bit of wasabi.
Pomegranate Ginger Snap
- 2 cups Pomegranate Juice
- 1/2 cup White Wine
- 1 tbsp. Lime Juice
- 1/4 tsp. Original Tabasco Sauce
- Crushed Ice
- 1/2 cup Ginger Ale
- Lime Wheel (for garnish)
Preparation: Combine pomegranate juice, white wine, lime juice and Tabasco sauce. Place ice in two tall glasses, and add juice mixture. Top with ginger ale, and garnish with lime wheel.
Courtesy of Rachael Ray
- 3 tbsp. Sea Salt
- 1 tsp. Smoked Paprika
- 2/3 cup Low Sodium Tomato Juice
- 1 1/2 oz. Vodka
- 1 tbsp. Clam Juice
- 2 tsp. BBQ Sauce
- 1/2 tsp. Worcestershire Sauce
- 1/2 tsp. Pickle Juice (dill)
- 1 dash Hot Sauce
- 1/4 tsp. Horseradish
- 1 pinch Celery Salt
- 1 tsp. Lemon Juice
Preparation: Combine salt and paprika. Wet rim of collins glass; dip into salt mixture. In cocktail shaker, combine remaining ingredients; shake well. Pour into glass over ice. Garnish with celery and cooked shrimp (optional).
Courtesy of Matt Tanner
- 3 tbsp. Gin
- 2 tbsp. Freshly Squeezed Lime Juice
- 1 1/2 tbsp. Peach Brandy
- 3/4 tbsp. Honey
- 1/4 tsp. Spicy Dijon Mustard
- 1 Lemon Wheel
- 1 Mint Sprig
Preparation: Combine first 5 ingredients in a cocktail shaker filled with ice. Shake vigorously for 30 seconds. Strain into a rocks glass filled with ice. Garnish with lemon wheel and mint.
Beer, Bourbon, and Barbeque Cocktail
- 1 1/4 oz. Maker’s Mark Bourbon Whiskey
- 1 oz. Evan Williams Honey Reserve Whiskey Liqueur
- 1 bottle Shiner Hefeweizen Beer
- 1 bottle Jack Daniel’s Honey Smokehouse Barbeque Sauce (to make BBQ water)
- 1 oz. “BBQ Water”
- 1 Orange (cut into 1/4 slice)
Preparation: For BBQ water: Combine a full 19 ounce bottle of Jack Daniel’s Honey Smokehouse Barbecue Sauce with equal part of steaming hot water in mixing bowl. Whisk until incorporated. Let sit to cool or refrigerate. Next, combine Maker’s Mark Bourbon, Evan Williams Honey Reserve, BBQ Water and a squeeze of a quarter of an orange in a cocktail shaker and shake over ice. Strain and pour into a glass. Shake a fourth of a bottle of beer in a cocktail shaker until foamy. Spoon beer foam over top of the cocktail to garnish.
- 1 1/2 oz. Tito’s Handmade Vodka
- 3/4 oz. Honey and Sriracha Infused Simple Syrup
- 1 1/2 oz. Cucumber Juice
Preparation: Combine ingredients in cocktail shaker. Shake and strain over ice into a martini glass rimmed with dark orange sugar. Serve with an orange peel.