Best of Flavor Insights: Drinks That Sparkle

Like desserts, beverages have a built-in license to push the envelope, thanks in part to their plus-one nature. Guests needn’t indulge in a cocktail—alcoholic or otherwise—to enjoy a rich dining-out experience, and as a result, they’re typically less risk-averse in trying these little luxuries. Menu developers, in turn, are all too happy to lead patrons into uncharted territory. Plus, drinks boast higher margins than other categories, thus emboldening mixologists to incorporate premium ingredients and more time-intensive back-of-house components.

Contrasting textures, surprising flavors and stunning presentations offer a bevy of beverage possibilities, as demonstrated by several Best of Flavor entries. From savory spices to frothy foams, these high-impact flourishes turn a mix of ingredients into standout performers.

Flavor Fun

The most obvious place to begin with beverage innovation is flavor—and for good reason. As consumers continue to embrace global ingredients and unexpected flavor mash-ups, mixologists can dial up more restrained notes (tart, bitter, spicy, etc.) or introduce savory accents.

At Sous Terre in Raleigh, N.C., the Red Dragon includes a less conventional source of spice. The build, which combines mezcal, cachaça, Campari and fresh lemon juice, sports an árbol chile garnish, but it’s the mango-gochujang shrub that flips the flavor script. Green mango, gochujang, salt, sugar, citric acid and MSG are macerated overnight for a nuanced profile that includes savory, salty, sweet and tart notes. “We wanted spirit-forward, bright, while also layered in deeper flavor elements that make for a delightfully balanced and complex experience,” says bar manager Alexander Sieck.

In the case of Jarana in Aventura, Fla., Peruvian cuisine and flavors inform the menu of the restaurant/pisco bar, particularly the Chicha Morada. Boiled kernels of maíz morado, an heirloom purple corn found in the Andes, serve as the mild, but vibrantly hued base for simmering fruits like pineapple, apple and quince, along with baking spices like cinnamon, cloves or allspice. This combination of ingredients follows traditional preparation methods while also allowing for seasonal variations with the purple corn always anchoring the non-alc build. “Purple corn chicha is a national drink in Peru,” says executive chef Martha Palacios. “Everyone who tries purple chicha for the first time is amazed because it’s a different flavor—bold, fruity, and fresh—like nothing they’ve ever had before.”

Mouthfeel Magic

Although just as impactful as flavor, texture tends to be somewhat overlooked in the beverage category. Whipped egg whites, aquafaba and thicker liqueurs are well-known avenues for mixing up mouthfeel, but less intuitive ingredients and layering techniques introduce new dimensions of texture.

Take for instance the Adriatica from Brodeto in Raleigh, N.C., which features charred Meyer lemon, lemon juice, honey and fresh basil. The Mediterranean provenance of these flavors also informs the mouthfeel, introducing Sicilian olive oil into the build. Beverage director Jordan Joseph says the addition of olive oil proved a superior alternative to the more common fat-washing, in terms of both the flavor profile and texture. For good measure, the Adriatica is finished with a few extra drops as garnish.

Layering is foundational to the Mercado Margarita at the Nashville, Tenn., location of upscale Mexican concept Lona. Passionfruit, lemon and lime juices are combined with jalapeño-infused tequila for a juicy, golden base. But the piece de resistance in terms of texture, taste and color is the top layer of hibiscus-rosemary foam. With a sunrise-pink hue and lighter-than air feel, it provides a frothy, herbaceous contrast to the rest of the beverage.

Visual Stunners

Before patrons take a sip or even scent an aroma, the visual presentation sets the stage. Bright colors, bold garnishes, tableside preparations and even elaborate glassware introduce a new dimension to the overall experience. It’s essential that the other components of the build match the appearance in quality to yield a cocktail that is an unquestionable marvel.

The Collins-esque Climax at Stateside Kitchen in Nashville, Tenn., blends vodka, soda, grapefruit, lemon and blueberry syrup for a light, zippy libation with a balanced profile of tart and sweet notes. But the sparkly, glitter-studded rim and teeny spoonful of pink Pop Rocks are the peak of presentation, outshining the typical Collins by far. Assistant director of F&B Kelley Phillips says the Climax will “take you right back to your childhood candy stash, but with a mature sparkle. It’s like a nostalgic trip with a dash of glamour.”

From bathtub gin-inspired drinks served in miniature bathtubs to hazy drinks nestled under a smoke-filled cloche, aesthetic appeal extends to the vessel itself. High art vibes abound in El Alquimista from Spanish-Peruvian concept Suspiro in San Jose, Calif. The beverage, which combines Empress gin, rose water, bergamot, cava brut and hibiscus flower, is served in a dazzling, handcrafted glass from Spain. Red tinted with sculpted feet reminiscent of Chihuly pieces, the glass itself is enough to inspire orders. “Aside from the creative flavors, the glass is the star,” says bar manager Brian Chavez. “It really makes you feel like you’re drinking something extra special.”