DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Whiskey Muse offers a savory cocktail.

As you know, when we eat and drink we recognize five main taste sensations: sweet, sour, bitter, saltiness and umami (savoury). And when you think about cocktails, many of them are prefaced around the first four tastes. Boulevardiers are bitter and sweet. Margaritas are sour and salty. Whiskey Sours are well, sour and sweet. But how many times is umami or savoury a way in which you describe a drink?

I have recently been thinking a lot on how to make cocktails that incorporate a savoury component and this is one of the first attempts, or rather the first on the Thyme Line.

Orange, Apricot and Cinnamon work extremely well together, as do Orange and Thyme. Add all of these elements together, re-inforced by the spice from Rye Whiskey, the sweetness of Brandy (Grand Marnier and Bols) and a bit of lime juice to balance the cocktail, this drink will be a whole new sweet, sour and savoury experience for imbibers.

INGREDIENTS

1.5 oz Rye Whisk(e)y
0.75 oz Grand Marnier
0.5 oz Bols Apricot Brandy
0.75 oz Fresh Lime Juice
0.5 oz Cinnamon Syrup*
2-3 dashes Bittermen Scarborough Bitters

Dried Orange Slice (garnish)
Sprig of Thyme (garnish)

INSTRUCTIONS

In a shaker tin, add all ingredients and ice (except garnishes). Shake until the tin is frosted on the outside. Double strain into a coupe or “up” glass. Garnish with orange wheel and fresh thyme.

ADDITIONAL NOTES

To create the Cinnamon Syrup, on medium heat add one cup of water to one cup of sugar. Place 2-3 cinnamon sticks in the mixture. Heat until sugar is dissolved. Let sit for 2-3 days and strain out cinnamon sticks. If you don’t have time to create the cinnamon syrup, you can always just create a simple syrup (1:1 parts sugar and water) and add 2 dashes of Elemakule Tiki Bitters into the drink instead!

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