Three Savoury Cocktails to Make at Home (That Aren't Bloody Marys)

Three Savoury Cocktails to Make at Home (That Aren't Bloody Marys)

Friday November 25, 2016 Written by Smith

Savoury drinks

A savoury drink isn’t quite a ‘liquid lunch’ – it’s best to think of this one as more of an entrée or a side dish. Regulars of The Everleigh know exactly how we feel about savoury drinks. Let’s be honest, anything with hot sauce in it is delicious, right?

As a family we’re unashamed fans of all things hot and spicy. As a result, we’ve taken it upon ourselves to prove there’s more to savoury drinks than just the Bloody Mary. What’s more, you don’t have to be hungover to drink them!

What makes a savoury cocktail so exciting is the pizzazz with which weird and wonderful flavours are combined. A little muddled cucumber here, a sprinkle of black pepper there and a dash of fresh lime for good measure.

Go on, step outside that sweet, citrusy box and start with a simple salt rim. We guarantee you won’t regret it.

Oh Mary!

One of our newest creations. It tastes like a salad. Deeeelicious.

Ingredients

30 ml gin

22 ml manzanilla sherry

15 ml lemon juice

15 ml sugar syrup

7 ml sherry vinegar

2 dashes hot sauce

4 cherry tomatoes (reserve 1 to garnish)

freshly cracked black pepper, to garnish

Method

Add all ingredients to a shaker and muddle. Add ice and shake. Strain into a frozen double rocks glass with ice. Garnish with a halved cherry tomato on a toothpick and black pepper.

Variation

If you like a little smoke, swap the hot sauce for chipotle and only add one dash instead of two. 

Savoury drinks

El Guapo

This one is by far our most popular savoury cocktail.

Ingredients

60ml tequila

22ml sugar syrup

5 fresh lime chunks

6 cucumber slices (reserve 3 to garnish)

2-3 dashes hot sauce 

salt and freshly ground black pepper, to garnish

Method

Add all ingredients to a shaker wiht ice. Shake and strain into a frozen cocktail glass. Garnish with salt, black pepper and remaining cucumber slices.

Old Pepper

Ingredients

60ml bourbon

22ml lemon juice

15ml sugar syrup

2 dashes Angostura bitters

2 dashes hot sauce

2 dashes worcestershire sauce

lemon twist, to garnish

Method

Add all ingredients to a shaker with ice. Shake and strain into a frozen cocktail glass. Garnish with a lemon twist.

 

 

Everleigh book cover

This is an edited extract from A Spot at the Bar by Michael Madrusan and Zara Young, published by Hardie Grant. RRP $45.00. Available in stores nationally. 

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