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.
Why This Trend Is Growing
- Umami Cocktails
- Incorporating savory flavors like fish sauce into cocktails to enhance the umami taste.
- Asian Fusion Mixology
- Blending traditional Asian flavors and ingredients with modern mixology techniques to create unique and innovative cocktails.
- Experimental Cocktail Ingredients
- Using unconventional ingredients such as fish sauce to push the boundaries of flavor profiles in cocktails.
Industries Being Reshaped
- Cocktail and Mixology
- Opportunity for bartenders and mixologists to experiment with new ingredients and flavors to create exciting and differentiated cocktail experiences.
- Food and Beverage
- A trend in incorporating popular Asian condiments and flavors into beverages, offering new taste experiences for consumers.
- Hospitality
- Restaurants and bars can explore innovative cocktail offerings inspired by international cuisines to attract adventurous customers seeking unique experiences.
