Wine & Spirits
While most people think of sweet, fruity cocktails, there’ s a world of savory drinks just waiting to be explored.
Think classic flavors like the dirty martini and bloody mary, then keep going to bacon, dark chocolate, salt and other bold, rich tastes. Savory cocktails can come from savory ingredients such as those mentioned above, or from savory alcohols, such as a smoky Scotch.
CHOOSING THE BOOZE
Pick deep flavors of Scotch or gin, or the neutral burn of vodka. Get off the beaten path with aquavit, a Scandinavian drink flavored with caraway or dill; moonshine; mezcal; and herbal schnapps. Also think of drier wines, such as sherry, and beer cocktails, which lend themselves nicely to salty drinks. Wander the aisles of your favorite local liquor store and don’ t be afraid to ask what liquor might best complement the flavors you want to use.
WASH IT
Hot on the cocktail scene is fat-washing, a technique that is perfect for adding a savory punch to your drink. Add a liquid such as bacon fat or melted butter to a spirit at room temperature. Let it sit for a few hours, then chill it until the fat solidifies and can be removed. The alcohol retains the flavor of the fat. Basically, it’ s a savory, fat-based infusion for your liquor.
Savor the flavor
GO HERBAL
Another way to add savory to your cocktail is to add an herb or two. Rosemary is a classic, and with it’ s eye-catching spears, is a great garnish. Mint also is popular, but don’ t be afraid to venture into other tastes such as basil, coriander, lavender, sage and thyme. Packets of fresh herbs are usually found in the fresh produce section of your grocery store. Herbs can be infused in your alcohol or muddled, depending on the herb you want to use.
EAT THE GARNISH
Edible garnishes are on trend and also play well with savory cocktails. Try the obvious crisp bacon, briney olive or pickle, but bear in mind that edible garnishes should play well with the drink they accent.
14 Madison Magazine September-October 2026