Would you drink a broth cocktail?

Liqueur company Monin has launched a series of broth-infused cocktails, including a Vegetable Stock Lemon Drop and a Dirty Broth Tini, but could these be the answer for those lacking a sweet tooth?

The brand, which primarily produces and markets syrups, liqueurs and fruit purees, argues that these savoury cocktails provide a “flavourful alternative to the classic, sweet, seasonal drinks”.

Michael Moberly, Monin’s beverage innovation manager, created four twists on classics designed to be incorporated into seasonal menus or be crafted by consumers at home.

He said of the creations: “Using broth or other savoury elements in cocktails allows the user to create full sensory experiences and explore new flavours.

“Great drinks can be made from so many things if you treat each ingredient with thoughtful care,” he said.

See Monin’s broth cocktail ideas below:

Vegetable Stock Lemon Drop: A zesty, savoury take on a classic cocktail that combines lemon with vegetable stock.

Broth Fashioned: A contemporary twist on the Old Fashioned, blending the flavours of broth with Bourbon.

Tom Kah Gai Brothtail: Inspired by the Thai soup, this concoction marries coconut, lemongrass, and chicken broth.

Dirty Broth Tini: An unconventional martini that adds a savoury punch to the traditional olive brine with a dash of broth.

The concept of these savoury sips was first introduced with a series of summer broth cocktails earlier this year, including the Summer Cooler, which contains chicken bone broth alongside pineapple chunks, cucumber, lemon juice, mint leaves, vodka and chicken bone broth ice cubes.

The Savoury Orange Basil cocktail combines the same bone broth with orange, tomato, basil, coconut milk and vodka.

Mixologist Derek Brown warned that not every spirit will play nicely with broth. “There’s some, like vodka and ones that aren’t super flavorful, that kind of get lost,” he says. “And that might be the goal, and that might be OK.” He prefers pairing broth and a dry Sherry and says tomato and basil would also complement broth.