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Global flavors travel from food to drink

Consumers stuck at home are exploring international ingredients through the beverage menu.
boqueria shishito margarita
Photograph courtesy of Boqueria

Travel restrictions are keeping consumers close to home, but restaurant menus can temporarily transport diners to exotic destinations. A wide variety of global cuisines are available for carryout and delivery, but now some of the ingredients and flavors from the food side of the menu are filtering over to the beverage side.

Bartenders and chefs are playing around with Asian shishito peppers, saffron, gochujang, harissa and seaweed in both cocktails and nonalcoholic beverages, according to Technomic Ignite menu data. These four recent examples highlight the global flavors currently trending on drink menus. 

Harissa Explains It All

Committee Ouzeri & Bar, Boston

Blended rums apricot, harissa cordial and craft sour mix

Shishito Margarita

Boqueria, Chicago

Shishito pepper-infused tequila and fresh lime

Le Smoke

Bon Temps, Los Angeles

Mescal, elderflower, passionfruit, lime and yuzu kosho

Mango Jang

Oseyoin, Austin

Tequila, China-China, mango and gochujang

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