With summer in full swing, many folks are enjoying chilled, refreshing cocktails. But certain flavors are more popular depending on the season.
According to Nobu Dallas Beverage Director Joe Cosby, this season is all about fresh and bright ingredients.
Seasonality and local ingredients are central to the cocktail menu at Nobu. Each month, the restaurant introduces a new off-menu cocktail inspired by a theme ingredient or spirit, highlighting seasonal and flavorful produce. For July, the cocktail of the month is the Qui lime pie — a boozy take on the classic summertime dessert. This refreshing concoction features Qui Tequila, coconut rum and lime juice, delivering a smooth yet tangy experience.
Tomato juice is also increasingly making its way into cocktails beyond the classic Bloody Mary. This trend is gaining traction because tomatoes are rich in glutamic acid, which imparts a savory umami flavor — the fifth taste known for its depth and deliciousness.
For refreshing summertime beverages, Cosby suggests incorporating seasonal ingredients like tomatoes, strawberries, watermelon and honeydew. You can also add flavors that evoke the essence of summer, such as campfire smoke, marshmallows and citrus.
If you plan on visiting Nobu, Cosby recommends the Mia margarita — the ideal cocktail to enjoy alongside Nobu’s signature dishes such as yellowtail jalapeno, seafood ceviche and sashimi/nigiri. This refreshing drink, perfect for hot summer days, combines passion fruit, lime, honey syrup, shichimi and tequila. In Dallas, you can also savor the Ki No Bi jalapeno, a gin-based cocktail that mirrors the flavors of the popular yellowtail jalapeno dish.
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