Though typically associated with drinks like the Bloody Mary and Dirty Martini, savory flavor profiles are becoming a fascination for bartenders everywhere. They\u2019re using earthy, spicy or umami-filled ingredients and different infusion techniques like fat washing to create a whole new cast of cocktails.\r\n\r\n\u201cCocktails tend to mirror what\u2019s happening in food culture,\u201d says Erin Cusick, a bartender at Clover Club in New York City. \u201c[Any] common obsession with gastronomy in the media, like on Chef\u2019s Table and that kind of show, is sometimes a natural place to look.\u201d\r\n\r\nFrom fascinating and scientific to completely unheard of, a range of unique culinary concepts often serves as the biggest draw for these outlets. Over time, ideas will move from screen or page to kitchen and then, as with this trend, migrate to bar tops.\r\n\r\nIn this case, it also helps that salt, a natural thirst-inducer and flavor enhancer, makes for an easy portal to savory experiments.\r\n\r\nAt Clover Club, Cusick says one of the biggest successes has been a mushroom-infused whiskey sour. Forager\u2019s Westward Whiskey gets infused with porcini mushrooms and cacao nibs, then shaken with egg white, lemon, a house blend of sugars and Palo Cortado Sherry. It\u2019s one of the most popular items on the menu, she says.\r\n\r\n\r\n\r\n\u201cIt\u2019s like taking a bite out of an earth cookie,\u201d says Cusick. \u201cIt\u2019s mushroomy, but you get this layer of chocolate. It confuses the palate, but in the best way.\u201d\r\n\r\nSimilar drinks have been trending across the country, showing up on menus at places Midnight Rambler in Dallas, known for the beef \u201cstock-tail,\u201d and Deadshot in Portland, Oregon, which serves up a mustard-and-egg yolk whiskey concoction.\r\n\r\nAt other venues, savory sips represent more of an intrigue.\r\n\r\nAt the 2020 Lunar New Year celebration at the Japanese American National Museum in Los Angeles, for example, Matt Dorsey, beverage director and CFO of culinary production company Studio ATAO, served a one-off unctous creation made exclusively for the event.\r\n\r\nIt layered Chinese chile-infused, lamb-fat-washed brandy with Shaoxing wine and k\u00fcmmel, an herbaceous, caraway seed-flavored liqueur.\r\n\r\nSo how savory is too savory? Like spice, it comes down to your mood and palate. But the ever-expanding landscape of beverage options is always a great thing.