Shedding Light on Black Cocktails

April 21, 2015 – Creating black cocktails by adding charcoal is the latest trend at some of London’s famous bars. It doesn’t seem to have caught on in the U.S. as yet although there are a few bars in Washington, D.C. and New York that have developed creations beyond Halloween specials.

Drinks Business in the U.K. reports that charcoal adds “dramatic color, bitter, smoky flavor and granular texture to food and drinks.” Charcoal comes in powder format and is incorporated into all manner of cocktail recipes given new identities such as “Inked Daiquiri”.

The ancient Chinese used bamboo charcoal to heal stomach aches. Since it helps the digestive system, the bamboo charcoal addition would surely counteract the ill effects of too many cocktails. One can always hope.

Other ways to achieve the dark, mysterious side of a cocktail is with squid ink but its salty, briny taste doesn’t work well in many drinks.

Bartenders on both sides of the Atlantic seem to favor flower petals as a garnish to indicate the drink is light and fresh. Zentan in Washington, D.C. offers three black cocktails. One is “Death Before Dinner”, a take on the Hemingway daiquiri that looks sophisticated and pretty in the nearby photo.