13 Unusual Ingredients Bartenders Use in Cocktails, and Why

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This bitter, Chitown-made wormwood brew is infamously unpalteable-even Carl Jeppson himself thinks so. "The first shot is hard to swallow," he admits. Rather than trying to offset Malort's unique properties, bartenders use this strange spirit to add complexity and a je ne sais quoi element to cocktails. When cut with more tart/acidic ingredients, Malort can serve as slightly-bitter backbone, making for a full-bodied beverage with an air of mystery and depth. It's also said to cure indigestion. So, there's that.

Used in many classic cocktails, bitters is the main ingredient used to create a sweet and strong cocktail. Sriracha bitters, named after the coastal city of Si Racha in Eastern Tahiland, gives cocktails a spicy flavor. Combined with the chili peppers and distilled vingar that makes up sriracha, this bitter is definitely an acquired taste. 

Cynar is an Italian liquor made with 13 herbs and plants, including artichoke. With a strength of 33 proof (16.5% alcohol), Cynar can be served over ice or mixed into cocktails, or used as a bitter element in drinks. Because of its herbal properties, Cynar also stimulates the appetite. 

Szechuan Peppercorn is a popular spice used in Asian cuisine. But, contrary to its name, it is not ultra-spicy like chili peppers. This spice has lemon overtones that creates a tingly numbness in your mouth. If your mouth isn't already numb from the tequila shots, this ingredient will do the trick.

This ingredient is not to be mistaken for the household ammonia, which should never be consumed. Famously used in Coca Colas, aromatic spirits of ammonia contains essential oils of lemon and nutmeg. The substance can be used to treat upset stomachs, relieve nervousness, and act as a stimulant. Adding a few drops of this into your drink may actually do more good than harm. 

Porous pebbles are used by bartenders to create the driest martinis possible. Two or three pebbles soaked in vermouth are placed at the bottom of the glass and the chilled drink is poured over, resulting in the slightest hint of vermouth flavor.

Just to be clear: liquid nitrogen should never be ingested. The substance, which registers a temperature of 321 degrees below zero, is used by some bartenders to chill the glass and create a smoky, vapor-like appearance. The nitrogen is twirled around in the glass until it completely evaporates, then the alcohol is added. In rare cases, trace amounts of liquid nitrogen can remain on the glass, resulting in horrific injuries.

Gomme, or gum, syrup is a sweetener that is used in many cocktail drinks. When used in heavy-alcohol cocktails, gomme syrup adds a silky texture and softens the flavor of the alcohol.

Primarily used as a thickener in food, Xanthan gum is employed by bartenders who want to change the viscosity of a drink or add a frothy layer of foam. Xanthan gum also has an anti-settling property that can be used to keep layered drinks suspended.

Lactose intolerant individuals should be on alert for drinks laced with lactart. Made from lactid acid, lactart is an acid usually found in dairy products like dairy and butter milk. Despite its origin and name, lactart doesn't taste like milk. Its enjoyable tartness makes it an excellent replacement for lime and lemon juice in cocktails. It's also used in beers to reduce the yeast and enhance flavor.

Acid phosphate might sound like something used in Chemistry class, but it's more likely to be found in your cocktail. Used as a replacement for citric acid, phosphate is used in drinks to give it a hint of sourness, while also enhancing the existing flavors.

Translated into English as "Japanese salt plums," Umeboshi are dried, pickled fruits commonly found in Japan, and widely used in many Japanese dishes. Though, really, they're actually more like apricots. Bartenders utilize Umeboshi for a unique combination of salty and sour, often adding into drinks as an acid and salt component.  

Bartenders often add egg whites to sour-style cocktails to give the drink a layer of frothiness. It's unlikely that you'd identify the taste of egg in your drink, but you will notice a luxurious creaminess.