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Savory bitters built on seaweed and mushroom: salt, depth and a long umami finish.
United States, 2010s
A product of the savory-cocktail turn, when bartenders started reaching for miso, kombu and tomato water alongside citrus.
Kombu, shiitake and salt are steeped with a bittering agent in neutral spirit, then balanced so a few dashes read as depth rather than seasoning.
Sea salt and dried mushroom over a mineral bitterness, with a savory finish that lingers.
Did you know
Two dashes in a Bloody Mary does more for it than a heavier hand with the hot sauce.
Also known as: umami bitters
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