Flavor Trends, Strategies and Solutions for Menu Development




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“Kümmel liqueur is an ingredient you don’t see used often, but it’s been around forever. It’s herbal, with cumin and caraway as the dominant flavors. I’ve played with it but hadn’t been able to land on a solid recipe until I came up with The Rites of Spring, made with Diplôme gin, Escorial, kümmel liqueur and lemon, then topped with sparkling soda. It’s herbal and savory with a result that’s refreshing and cool. People ask what the flavors are—the secret is simply that it’s a long-forgotten liqueur that’s been around for centuries.”

—Christopher Hamm, Beverage Director, Soif, Chicago

In the first half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.


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