A Savory Sour With Carrot, Ginger And Thyme

One sip and the flavors are instantly recognizable, yet hard to believe. How could carrot balance with elements like lime and egg white? While the idea of savory cocktails is nothing new, the inventive combinations and processes that bartenders use are becoming increasingly refined, to the benefit of patrons. At the recently opened Kat & Theo in NYC's Flatiron district, an unlikely favorite amongst customers is its carrot-driven egg-white sour, the Roger Dodger, which combines cinnamon- and clove-infused Żubrówka vodka, carrot shrub, ginger syrup, lime and thyme oil.

"Years ago, you couldn't give away a drink with egg white in it," says head bartender Michael Timmons. Perhaps it's the growing prevalence of juicing that has guests so eager to drink their veggies — some may associate this delightfully smooth and intriguing cocktail with their healthful aspirations. Though it uses savory ingredients, the Rodger Dodger does not sacrifice the right amount of sweetness expected in a sour, with the dry, foamy texture of the egg white helping to even out any sharpness. Timmons adds, "I really like the idea of savory and having these more robust flavors that go well with food, which was the idea behind this project."

Collaborations between the kitchen and the bar are key to fostering this type of experimentation with unconventional drink flavors, finding the right viscosity and having the ability to whip up a batch of thyme oil, as opposed to just using a fresh sprig as a garnish. As bartenders continue to push the boundaries and customers' palates evolve to enjoy bitter and savory notes, it's clear bartenders will want to contrast any sweetness with herbal, vegetal and salty properties. When done well, the unexpected can bring exciting results.