Lately, I’ve been researching savory cocktails. It’s not that I have anything against sweet\fruity drinks. I just don’t find them particularly compelling. And overly sweet beverages? I cannot stress enough how much I dislike them. A drink should have a lot more going on than just sweetness. You’re not popping a straw into a Capri-Sun after all. I do like the taste of alcohol, I don’t need it to be masked. But savory cocktails take things even further. They don’t just balance the sweet with the alcohol burn. They put the sweet in the back seat in favor of notes of feta brine, pickle brine, tomatoes, celery, and/or fish sauce. And if this all sounds gross to you, I promise it is not. Plus, they double as an appetizer, which is just economical. Today’s Bloody Mary Spritz definitely fits the cocktail/appetizer description.
