When it comes to the latest cocktail craze in Dallas, bartenders across the city are done sugarcoating their creations.

Hot on the bar menu? Savory cocktails.

These flavorful drinks aim to blur the thick line between chef and mixologist, as bartenders around Dallas have started to play with appetizing ingredients and savory flavors to make some culinary-inspired cocktails.

“Savory drinks have been part of drink culture going back to the tomato juice cocktail at 19teens NYC,” explained Chad Solomon, co-owner of Midnight Rambler at the Joule, where he and his partner Christy Pope created one of the most famous savory shots of the decade.

Solomon and Pope’s creation, the Pho-King Champ, was created as a nod to the steakhouse culture in the city, but it has stirred up quite the hungry following for more mid-century savory creations like the Prairie Oyster, the Bloody Mary, the Bloody Bull, the Bull Shot and more.

“The Pho King Champ has been very well received, and taken off better than we could have expected,” Solomon added. “Savory ingredients like miso, MSG, pepper, chilies, curry and more are all finding their way into drinks. Savory cocktails provide another outlet for creativity, and I like that they are unexpected for most guests. It’s a fun conversation piece for our groups, and we often have guests bring in first-timers to experience the shot. As bartenders continue to learn from chefs and collaborate with the kitchen, we will see more and more savory ingredients being utilized in cocktails.”

As more and more bartenders embrace umami, it’s almost certain that bar patrons will continue to experience an increase in these herbaceous, spicy, and salty cocktails across the city. Until then? Get your savory fix at one of these watering holes.

Pho-King Champ at Midnight Rambler (pictured at top)

Wheat Vodka, Oloroso Sherry, aromatized beef stock, and cilantro leaf. Yep, beef stock. Sound weird? It’s not. It’s kind of like drinking alcoholic soup. (Which is amazing.)

Barrel-Aged Soy and Cilantro Julep at FT33

Jefferson’s Chef’s Edition Bourbon and Rye, fresh lime juice, honey and ginger simple syrup, bourbon barrel-aged soy sauce, and muddled cilantro.

Smoked Jalapeno Martini from FM Smoke House (below)

Homemade infused Sobieski vodka (made by slow smoking jalapenos for two hours then mixing with carrot, onion, and garlic to infuse the vodka), tomato juice, Tabasco sauce, black pepper and an olive. The wait is worth it. If you can’t handle it, order a beer.