Driven by a rising trend in savory flavors, bartenders are increasingly incorporating broth and soup base—such as Japanese dashi, Vietnamese pho broth, and birria consommé—into cocktails at high-end bars across North America. While earlier corporate attempts like Campbell's "brothtails" were met with skepticism, modern mixologists are finding success by balancing savory umami elements with spirits like mezcal, shochu, and gin. When handled with precision, these savory infusions create complex, layered drinks, though heavy-handed applications risk turning a classic cocktail into an overly thick, unappetizingly "meaty" liquid.