Bartenders Everywhere Are Swooning Over a New Cocktail Ingredient. I’m Not Sure You’re Going to Like It.

A growing number of bartenders around the world are experimenting with an unexpected ingredient in their cocktails: soup. From Japanese dashi to Vietnamese pho broth, these savory liquids are being incorporated into drinks in ways that challenge traditional notions of mixology. While the idea may seem unconventional, and even alarming, to some, it has gained traction among high-end bars and innovative mixologists who view it as a bold step toward creativity and sustainability. The trend began gaining momentum in the early part of 2026, with several notable establishments introducing soup-based cocktails to their menus. At New York's Bar Goto, the Umami Mary features dashi-infused shochu, adding depth to the classic Bloody Mary. In Brooklyn, Lingo serves a Dashi Margarita, blending tequila with the umami-rich Japanese stock. Meanwhile, in Wilmington, North Carolina, Tomiko-San offers the Dirty Dashi, a twist on the classic Dirty Martini using birria consommé. These examples illustrate how soup is being used not merely as a novelty but as a deliberate choice to enhance flavor profiles and reduce food waste. The integration of soup into cocktails is not limited to Japan and the United States. In Nova Scotia, Dear Friend introduced the Just a Dashi, while in Sacramento, Chu Mai serves the Spice Market cocktail featuring Vietnamese pho broth. Other variations include the Pho-Tini and Dirty as Pho at New York’s After Eden and Darling, and the Pho-King Champ at Midnight Rambler in Dallas. Even more experimental offerings, such as the Gazpacho-Jito at Romeo’s in New York City and the French Onion at Nightcap in Chicago, demonstrate the breadth of this emerging trend. Despite the growing popularity, the concept of soup-based cocktails has sparked mixed reactions. Some patrons find the idea unappealing, citing concerns over texture and taste. A recent visit to a new hotspot in the spring revealed a pho-tini that was described as overly thick, murky, and excessively meaty. However, others argue that when prepared with care and precision, these cocktails offer a unique blend of flavors that elevate the dining experience. Gelo Honrade, partner and beverage director at After Eden, emphasizes the importance of consistency and technique in crafting these beverages. “Broth is such a complex ingredient,” he notes. “Small variations can have a big impact on the final drink. Maintaining a consistent preparation process and ensuring everyone on the team understands the recipe are key to preserving the intended flavor and balance of the cocktail.” Beyond the culinary appeal, the use of soup in cocktails aligns with broader industry efforts to minimize waste. Many bars and restaurants utilize leftover broth from kitchen operations in both food and drink preparations. This approach not only reduces environmental impact but also enhances cost efficiency. For instance, Superbueno uses birria consommé in both its Dashi Papi cocktail and a corresponding dish on the menu, showcasing a seamless integration of resources. As the trend continues to evolve, it remains to be seen whether soup-based cocktails will achieve mainstream acceptance. While some may remain skeptical, others are embracing the innovation with open arms. The success of these beverages ultimately depends on the skill of the bartender and the quality of the ingredients used. With careful execution, they have the potential to redefine the boundaries of mixology and introduce a new dimension to the cocktail culture.