Building on a base of gin or vodka, Cantonese-American restaurant Bonnie's enhances its signature MSG martini with house-made MSG olive brine and Shaoxing wine instead of the usual vermouth.
“We wanted to recognize this is a moment where MSG is not being seen as a dirty ingredient anymore,” says bar director Channing Centeno, “To me, it tastes kind of like wonton broth. MSG brings out the savory notes of olive brine and Shaoxing wine, similar to how a pinch of salt sharpens flavors, and it’s especially great with gin.”
The revival of martini cocktails has breathed new life into the world of mixology, with bartenders and enthusiasts alike exploring inventive, savory renditions that push the boundaries of tried-and-true flavor profiles.
Why This Trend Is Growing
- Revival of Martini Cocktails
- Bartenders and enthusiasts are exploring inventive, savory renditions of martinis, pushing the boundaries of flavor profiles.
- Recognition of MSG as an Ingredient
- MSG is no longer seen as a dirty ingredient, creating opportunities to incorporate it in unique cocktail recipes.
- Innovation in Savory Cocktail Ingredients
- Mixologists are experimenting with new savory ingredients like MSG, olive brine, and Shaoxing wine to offer bold and unique flavors in cocktails.
Industries Being Reshaped
- Cocktail Bar Industry
- Cocktail bars can take advantage of the revival of martinis and experimentation with unique ingredients to attract curious customers and offer innovative drink options.
- Restaurant Industry
- Restaurants can tap into the recognition of MSG as an ingredient and incorporate it in their cocktail menu to create unique flavors and cater to adventurous patrons.
- Food and Beverage Industry
- The innovation in savory cocktail ingredients presents opportunities for food and beverage companies to develop and market new products that appeal to the growing demand for unique and flavorful drinks.
