Remember the iconic moment in Willy Wonka where the children try chewing gum that tastes like a three-course dinner? Welcome to a new mixology era where you can order cocktails that taste like breakfast, lunch and dinner in liquid form.

The trend is an extension of bartenders’ recent fascination with savoury drinks, with everything from pizza-flavoured margaritas to cacio e pepe gimlets appearing on bar lists.

Philadelphia’s Art in the Age bar has even concocted a Weenie Martini (pictured main), with potato vodka, tomato-infused dry vermouth, pickle brine, celery bitters and sesame oil, topped with a skewered sliced tomato, tiny gherkin and a hot dog wheel. Drinks and dinner in one!

Sandwich-flavoured drinks sweep New York

Sandwich-flavoured cocktails are currently taking New York by storm. New York magazine’s Grub Street reports cocktail bars across the city are creating cocktails that are “identifiable (to an almost shocking degree) as literal liquified sandwiches”.

Ella Quittner writes: “I was at Ask For Janice, the cocktail bar inside of Upside Pizza. I was not wearing a sheer tank top, but I did take a sip of the A4J martini, made with soppressata-washed gin. With its olive-and-cheese garnish, it was vividly reminiscent of a sub from Faicco’s, or maybe a panino picked up from an Autogrill in Tuscany.”

At Madame George, for example, the NY Bodega Sour features bacon-washed whiskey, egg whites, and everything-bagel seasoning – all served in a classic coffee cup. Elsewhere, you’ll find cocktails that feature soppressata-washed gin or blue-cheese-flavoured sake.

Breakfast, lunch & dinner cocktails trend

Across the ditch, a relaxed French bistro called Chez Blue has opening in Sydney’s inner west, featuring a cocktail list that includes a croissant-washed mini martini. It’s made using Four Pillars gin that’s croissant-washed in-house, vermouth and then garnished with spice oil (vanilla, cinnamon, allspice). The flavour is still very much a cold, dry martini, but with an amplified texture and hints of buttery pastry and baking spices.

Meanwhile, the second annual Boothby Drink of the Year Awards has announced the top drinks of 2023 from around the country, with Blueberry Yoghurt Punch by Andy Chu from One Or Two in Melbourne taking out third place.

Moving onto the lunch and dinner-inspired cocktails trend, Sydney rooftop venue Smoke Bar at Barangaroo House created a spring cocktail menu called “Memory”, which evokes nostalgia with unexpected flavours such as chicken salt and Hawaiian pizza.

The Hawaiian or Margarita, made using house-made bacon-infused tequila; caramelised pineapple; Cointreau; roasted-tomato syrup; and lime. Served in a margarita glass with a dehydrated bacon rim and a shot of Coca-Cola on the side, it’s inspired by the team’s memories of Friday night takeaway pizza washed down with soft drink. 

Bar manager Jai Lyons said: “Memory is all about a fun and playful way to reminisce about things that are universally Australian and make every sip a trip down memory lane.

“As a team, we wanted to really push our creativity – all have an element of theatre when served and we’re making all syrups, vinegars, purees, infused spirits and wines, and liqueurs in-house using techniques including sous-vide, clarification, switching, force carbonation, and cold infusion.”  

Parmesan Espresso Martini, anyone?

Peak savoury shock value comes with the latest trend sweeping bars and social media: Parmesan Espresso Martinis.

Content creator Jordan Hughes created a viral video of himself making an Espresso Martini topped with freshly grated Parmesan cheese, which has received more than 1.3 million views on Instagram.

While it may sound bizarre, Food & Wine describes it as a “quintessential example of umami from the cheese balancing the bitterness of coffee”.

And it’s a combination that has plenty of history. For example, Italy’s tiramisu mixes mascarpone and espresso, while Scandinavian kaffeost features actual cubes of cheese in coffee.

That hasn’t stopped Hughes’ followers asking “Are you trolling?” And when Australian DJ Jonesy memorably tried one on air during his WSFM morning radio show he immediately spat it out on air.

Does the hyper-savoury cocktails trend having staying power? Grub Street concludes: “Soon enough, we’ll return to the classics: a stiff Vespers, a perspiring Manhattan garnished with a single Amareno cherry, or even just a martini made with vodka that hasn’t first been soaked overnight with a cold cut.”

In the meantime, eat it up!