Bone broth is the favorite son of the culinary world right now …

Bone broth is the favorite son of the culinary world right now on account of its restorative qualities and perfect umami taste. But now, thanks to a handful intrepid professional drunks and mixologists who are pioneering a gift from god called the 'broth cocktail,' it can get you drunk too. W-I-N-N-I-N-G.

For most people, the prospect of meat cocktails is about as attractive as measles or watching Nancy Grace while you have measles, but if you're one of those people, stop being one of those people. Although savory cocktails are an acquired taste and probably not what you grew up vomiting out at frat parties (see: Mango Burnett's), the depth and subtly and of flavor is enough to convert you from alcoholic vegan to full-on boozy Ron Swanson.

That being said, here's a few bars across the country slaying the bone broth cocktail trend you should know about. 

Midnight Rambler in Dallas has the “Pho-King Champ,” made with wheat vodka, oloroso sherry, lime juice and beef broth infused with roasted ginger, anise green, black cardamom, Sriracha and hoisin.

“The response has been overwhelmingly positive," Midnight Rambler owner Chad Solomon said of the cocktail. "Our guests have responded to the fact that its unexpected – a shot that’s savory, so it provides a complex alternative to the usual cloyingly sweet shots, and it’s not as strong as a shot of straight liquor, so it won’t slow you down. It’s taken on a life of its own and become a conversation piece curio that groups like to experience together.”

We know, we know: Dallas is where Qdoba franchise owners go to die, but if theres pho that can get us drunk there, consider us on a plane. Moving on …

Pistola in Los Angeles serves a soup cocktail called “From the Kitchen with Love,” which mixes lamb broth with scotch to create a vortex of machismo in a glass.

Bryan Voltaggio from Top Chef created “Meat Ice,” a frozen beefsicle of meat, tomato water and seasonings that melts into scotch with ginger and cayenne like a fucked up michelada, and Brooklyn Star in New York City takes the Bloody Mary one step further with a generous shot of beef broth.

And those are just the ones that came up first on Google.

As it turns out, the bone broth trend isn't all that recent; people have been making meat cocktails for decades. The first instance is thought to be the "bullshot," which was around during the 1950's and was just a Bloody Mary with beef broth, like the one from Brooklyn Star we mentioned above. However, it never really caught on and it faded into cocktail obscurity along with the likes of the shrimp aspic.

However today, given the Jesus-like popularity of bone broth, there’s never been a better moment meat cocktails to take off. Currently, people are willing to pay $8 for a cup of bone broth at Brodo in NYC, an entire restaurant dedicated to nothing but broth. Even Fancy Feast is selling broth for cats, and everyone knows Fancy Feast is the barometer of gastronomical innovation.

But outside the culinary magic of Fancy Fast, meat is largely making its way back into cocktails thanks to the rise of mixologist Jim Meehan’s use of “fat-washing.” Simply put, the technique adds savory flavors into booze with rendered fat, such as rfrom bacon or duck. When you mix the two, the alcohol picks up the flavors of the fat before the mixture is chilled, and finally the fat is scraped off the top leaving nothing but savory umami-rich alcohol behind to get you full/drunk.

   AnAnkkThis trend is so trendy that recently, Anthony Caporale, director of beverage studies at the Culinary Institute of Education, teamed up with IBM's Watson supercomputer to create a red wine and steak flavored cocktail that would end all other savory booze. Watson, which searches food composition databases for similarities in chemical compounds to elucidate unusual and tasty new flavor combinations, suggested he try a combination of veal stock with honey and beer, something that would eventually become the inspiration for what's known as the "Hoof-N-Honey Ale Cocktail." Corporale did Watson one better with his version though; it's fully loaded with veal stock, and steak, Burgundy wine and IPA beer. It's like the opposite of working out.

“Nothing goes better with steak than red wine. People have been having that their whole lives, so that’s a natural combination,” he said. “I did that with all the drinks. Step one was making sure the flavor combinations were familiar and comforting, although the ingredients were unique in their presentations.”

“I look at creating these drinks sort of like the auto show. You have these crazy concept cars that would never make it into the dealership, but it pushes the art and pushes the people at the forefront to see what you can do,” he explained. “Although the car will never make it to the dealership, maybe the LED headlights will. So we do all these crazy things and then one aspect of it might come down to the mainstream.”

Here's a recipe for the Hoof-N-Honey Ale Cocktail so you can drop your Tinder date's panties. Thank us later … we'll just be over here dumping tequila into our chicken stock and crying tears of joy.


For the Honey Syrup:
1 ounce honey
1 ounce warm water

For the Burgundy Foam:
4 ounces Burgundy wine
1 egg white
1 teaspoon confectioners sugar

To Serve:
4 ounces chilled India Pale Ale
1 ounce veal stock
2 slices peach
1 small piece grilled beef
Cooking Directions

Make the Honey Syrup: Combine equal parts honey and warm water, stirring until dissolved. Chill before using.

Make the Burgundy Foam: Add all of the ingredients to a mixing tin and dry shake without ice until thickened.

To Serve: In a mixing glass, add the India Pale Ale, 1/2 ounce honey syrup and veal stock. Stir gently. Pour into a coupe glass and float the peach slices, then layer 1 ounce of the Burgundy foam. Garnish with grilled beef.