Savoury cocktails are on the rise in Aussie bars and we’re absolutely here for it. As we grow, our palates change and while we’re always down for a Japanese Slipper or a Pina Colada – sometimes the sweet tropical drinks can be a bit one-dimensional. Complex flavours of salt, bitter, sour, and umami are what we’re reaching for and apparently so is everyone else.

Bloody Marys have always been a spicy, tart rite of passage but with the recent rise of the “Will it Martini?” trend on TikTok has come a swag of other savoury tipples that go far beyond a splash of olive brine. We’re talking about the umami-packed touches that are infiltrating our cocktail bars in bizarre and delightful ways, using ingredients you’re more likely to find in your stir-fry (or breakfast table) than in a drink. 

Related story: 11 Bloody Marys that are pretty bloody good

 

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Ladies and gentlemen, please meet the umami bombs taking over our bars.

Not long after the blue cheese olive martinis went viral on TikTok (elder millennials will remember the OG Vicki Gunvalson of Real Housewives of Orange County) the parmesan espresso martini came hurtling into the spotlight. The MSG in aged cheeses perfectly counters any bitterness in the espresso and the touch of salt enhances the sweet complex notes. Pro tip: delicious. contributor and cheese expert Sam Stuff gave a Comte twist to a great result.

Martinis for breakfast? Hopefully, you resisted the temptation but the inspiration lingers – or at least it did for the clever bartenders at Pleasure Club in Sydney who took butter-washed vodka, added a healthy smear of Vegemite, and just slightly burnt toast to create a smooth, creamy, and savoury cocktail that will kickstart your day, er, night.

Soy sauce and vodka go together like a hand in a glove. We balked at the dim sim martini on offer in the Northern Territory but the logic is sound and even the cool kids are getting on board. A drop of MSG-laden soy sauce on the blank canvas of vodka? That’s a martini worth talking about.

Related story: Celebrate the Aussie icon that is Vegemite with these 26 recipes

Similar in essence to a Bloody Mary, the Mexican Michelada blends clamato juice (tomato and clam broth juice), beer, hot sauces, and often soy, Worcestershire, or soy sauce. It’s loosey-goosy and packed with umami richness.

When you think of your favourite South East Asian dishes they all have something in common – the pursuit of balance between salt, sweet, sour, spice, and bitterness. There’s no reason why this can’t translate to a cocktail and fish sauce is the secret. A splash of golden rum with coconut cream, lime, peanuts, chilli, and fish sauce? Get outta town.

Inspiration doesn’t end at the bar cart.

Related story: Why fish sauce can transform cocktails, trust us!