Bone broth is replacing coffee and tea in cardboard cups across the country, but is America ready for stock in their cocktails? Some mixologists seem to think so. Bartenders are stirring and shaking animal stock and bone broth into cocktails served warm and chilled to add a new savory element to seasonal drinking.
And while the “stock-tail” trend has yet to catch on en masse, using broth in cocktails is nothing new. “Stock-tails are not new,” says Christy Pope of consulting and catering company Cuffs & Buttons and Dallas’ Midnight Rambler Bar. “Classic cocktails like the Bull Shot show historic precedent.” She attributes the current interest in the health benefits of bone broths for making stock-tails en vogue again. At Midnight Rambler Bar, Pope has been serving the Pho-King Champ stock-tail (wheat vodka, oloroso sherry, aromatized beef stock and cilantro) since the bar opened in 2014.
You’re most likely to find stock-tails in restaurant bars, where stock can easily be made in the kitchen, perhaps from leftover bones, though store-bought stocks that don’t congeal when cool can also work in stock-tail mixology.
To create a stock-tail, Pope recommends using broth, rather than water, as the diluent in the drink, and from there, anything is possible. “Broths play well with most spirits, both neutral and aromatic,” she says. She’s paired applejack, gin and vodka with Swanson chicken and beef broths and stocks and has also made stock drinks incorporating sherry, aquavit, genever, mezcal, Irish whiskey and scotch.
When it comes to stock-tails, the opportunities are endless, but these five recipes will get you started on brothy greatness.
Warm chicken soup may be your go-to on a sick day, but why not take it up a notch with some gin and juice? This chicken-stock-based Hot Toddy by Pope turns your sick day into a party in the best way possible.
This riff on the traditional Hot Toddy by Johnny Swet of JIMMY at The James hotel in New York City plays up chicken soup’s savory flavors by adding carrot and celery. And who doesn’t want a good snack-like garnish in any drink?
Ambitious home cooks who want to add some fancy French flavors to their cocktail glasses should try this duck-stock-based drink by Eric Rivera, the executive chef at Seattle’s The Bookstore Bar & Café,that will seriously impress dinner guests.
Those who can’t resist a smoky cocktail or order the first drink on the menu promising a garnish of cured meat should stir up this four-ingredient bacon-flavored bourbon drink, by Dylan Holcomb of Denver’s Beatrice & Woodsley and Mario’s Double Daughter’s Salotto, served on some seriously meaty rocks.
Those who seek comfort from slowly slurping a bowl of chicken soup can enjoy the savory flavors of chicken broth paired with autumnal apple in any season. This elegant chilled chicken cocktail by Pope turns your sick day into a party in the best way possible.