Credit: Vaso Rooftop & Lounge

Move Over Mint

Epazote lends an herbaceous edge

As bar programs evolve in parallel with culinary innovation, epazote offers a surprising new tool for mixologists. At Vaso Rooftop & Lounge in Dublin, the herb is infused into a syrup that plays a starring role in the Butcher’s Block, a cocktail built on tequila and aloe liqueur, finished with a splash of mango nectar. The result is a boldly herbal, slightly funky refreshment that bridges the gap between sweet and savory. When used in syrups or tinctures, epazote functions like an edgier basil or mint, adding balance and nuance to beverage builds. For operators, it presents an intriguing opportunity to differentiate cocktail offerings.

About the Author

Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. katie.ayoub@gmail.com Read More Stories by Katie Ayoub