As part of a cocktail challenge, bartender Erin Hayes of Perennial Virant was tasked with creating a drink that made use of fish sauce. Although distilled fermented fish is pretty tasty in Thai food, drinking it hardly sounds appealing. However, this popular Asian condiment was fused with a variety of other complex flavors including citrus to maximize umami and minimize that strong fishy taste.
Inspired by a traditional Thai tom yum curry, this drink starts with a fish sauce that's been aged in bourbon barrels, combined with two types of virgin sugarcane rum, lime juice, lemongrass simple syrup and a mix of coconut and curry. To make this unconventional Thai-inspired cocktail, it's as simple as piling all of the ingredients into a shaker and combining well. To top it all off, Hayes suggests garnishing with a Thai basil leaf.
Spicy Thai Cocktails
Erin Hayes' Cocktail Challenge Takes Inspiration from Tom Yum Soup
Trend Themes
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Umami Cocktails — Incorporating savory flavors like fish sauce into cocktails to enhance the umami taste.
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Asian Fusion Mixology — Blending traditional Asian flavors and ingredients with modern mixology techniques to create unique and innovative cocktails.
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Experimental Cocktail Ingredients — Using unconventional ingredients such as fish sauce to push the boundaries of flavor profiles in cocktails.
Industry Implications
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Cocktail and Mixology — Opportunity for bartenders and mixologists to experiment with new ingredients and flavors to create exciting and differentiated cocktail experiences.
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Food and Beverage — A trend in incorporating popular Asian condiments and flavors into beverages, offering new taste experiences for consumers.
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Hospitality — Restaurants and bars can explore innovative cocktail offerings inspired by international cuisines to attract adventurous customers seeking unique experiences.