Savoury, Protein-Rich, and Unexpected: The New Magic in a Glass

The Art of the Savory Sip: Muro’s Dirty Ceviche.

Beef in your cocktail? Jellyfish in your gin? The world’s bars are mixing up a new kind of magic that is savoury, protein-rich, and unexpected. From Bangkok to Bengaluru, bartenders are fat-washing spirits, clarifying broths, and redefining what belongs in a glass.

There’s squid ink sake, bacon rum, even prawn broth martinis. These drinks bottle the same savoury richness you’d find in an aged steak or a steaming bowl of ramen, reimagined in liquid form. With Indians travelling abroad and experiencing such drinks firsthand, the trend is catching on in bars here, too.

Muro Shakes Up the Scene

Shrimp paste is quickly becoming a bartender’s favourite, and Bengaluru’s Muro is at the forefront of this innovation. Muro shakes up a ‘Dirty Ceviche’ with gin, shrimp paste, and brine - a daring concoction that brings a coastal, umami-driven profile to the cocktail scene.

Would you dare to sip?

Originally published by Labmag.