Move Over Mint

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.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.