The Fifth Taste Is Having a Moment: Scotland’s Love Affair with Umami Cocktails
Move over sweet and sour there’s a new flavour profile shaking up Scotland’s cocktail scene, and it’s savoury, sultry, and seriously moreish. Say hello to umami, the so-called “fifth taste” that’s been quietly transforming our plates for years and is now making waves in our glasses.
So, what exactly are umami cocktails? Think earthy, savoury flavours mushrooms, miso, tomatoes, even nori (that’s seaweed to you and me). These ingredients bring a deep, satisfying richness that pairs beautifully with all sorts of base spirits.
Whisky’s a natural fit with its caramel and vanilla notes cosying right up to umami like old friends. Gin, with its bold juniper and botanical backbone, works wonders with mushrooms, layering herbaceous and earthy in every sip. Tequila brings smoky depth and agave warmth that sings alongside roasted tomato. And then there’s vermouth, herbaceous, a wee bit herbaceous, a wee bit sweet, and just acidic enough to tie everything together in a perfectly balanced savoury serve.
Where to Sip Umami in Scotland
If you’re curious to try this trend for yourself, here are three standout spots where umami is the star of the show:
1. Dulse, Edinburgh
This seafood-forward bar and restaurant in Edinburgh’s West End or their sister restaurant, Dune, in St Andrews, is a love letter to Scotland’s coastal larder. Their Dulse Martini is a briny beauty made with Lunun Gin infused with dulse seaweed, finished with caviar and a whisper of Blackthorn Sea Salt saline solution. It’s like a sea breeze in a glass — elegant, complex, and unapologetically Scottish.
2. Umami, Glasgow
If you’re looking to dive deep into Umami cocktails, this is the place to go. Umami, as the name suggests is a Japanese-inspired restaurant on Sauchiehall Street. Cocktails are varied but their sake cocktails are what you should come for. They’re savoury-forward pairing beautifully with their sushi and grilled skewers. You can expect ingredients like soy, ginger, and even bonito flakes to make an appearance in your glass.
3. Nightcap, Edinburgh
One of Edinburgh’s hidden gems, this wee bar is tucked away on York Place and is well known for its inventive drinks and moody vibes. Their Olive & Strawberry Margarita is a masterclass in flavour layering — think tequila, rosé vermouth, kumquat triple sec, and yes, a touch of olive for that umami punch.
If you find yourself longing for a shot of umami at home, why not raid your pantry and make some mushroom magic in your own kitchen!
Mushroom Martini
Ingredients:
- 50ml vodka
- 15ml amaro
- 15ml fresh lemon juice
- 2 dashes tarragon tincture
- 1 tsp truffle olive oil
- Ice
Method:
- Add vodka, amaro, lemon juice, and tarragon tincture to a shaker with ice.
- Shake well and strain into a chilled coupe glass.
- Carefully float the truffle olive oil on top using a bar spoon.
- Garnish with a sprig of rosemary or a dehydrated mushroom slice if you’re feeling fancy.
DIY Tarragon Tincture
- A small bunch of fresh tarragon (about 20–30g)
- Vodka
- A clean glass jar with a tight-fitting lid
- A dark glass dropper bottle for storage (optional but ideal)
Method:
- Prep the tarragon: Rinse and pat dry your tarragon. Strip the leaves from the stems and lightly bruise them to release the oils.
- Jar it up: Place the leaves in your jar and pour in enough alcohol to fully submerge them.
- Infuse: Seal the jar and store it in a cool, dark place for 5–7 days, giving it a gentle shake daily.
- Strain: Once the flavour’s developed (taste test after day 5), strain the liquid through a fine mesh or coffee filter into a clean container.
- Bottle: Transfer to a dropper bottle or airtight jar. Label it with the date and ingredients.
Store up to 1 year in a dark place. The same method can be used for a variety of herbs including rosemary, dill, sage and lemon zest.
Tarragon’s one of my absolute favourites, there’s just something about its soft aniseed note that lifts a cocktail beautifully. Stir it into a martini and I’m instantly smiling. The whole serve becomes this earthy, aromatic delight and just perfect for lingering over on a warm late summer’s evening, with the light just starting to fade and the air carrying that whisper of herbs and magic.
Ready to ditch the sugar rush? Step aside, syrupy sweetness — it’s time to lean into the bold, savoury swagger of umami cocktails. These flavour-packed serves are bonnie, brave, and bringing an exciting new twist to Scotland’s ever-evolving cocktail scene.
Adele Conn “TartanSpoon”