The Salmari cocktail recipe
for your table
Put the bottle of Salmari in the freezer for at least four hours, preferably permanently.
Chill the shot glasses for twenty minutes too, so they frost over when you pour.
Pour the ice-cold Salmari to just below the rim and serve immediately.
For the long drink: fill a tumbler with ice, pour the Salmari over it, and top up with cola.
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The story
Dropshots are a distinctly Dutch phenomenon, which makes sense in the country that eats the most licorice per capita worldwide. Salmari, created in Groningen, goes a step further than the sweet dropshots that already existed: it contains real salmiak, making the shot salty and sharp instead of merely sweet. That makes it a cultural dividing line: foreign guests usually stare at you open-mouthed after the first sip. In its home country, the brand instead grew into a permanent resident of freezers, from student houses to bars.
The right glass
A dropshot calls for a small, thick-walled shot glass of 3.5 to 6 cl. The thick walls serve a purpose here: the glass comes from the fridge or freezer and needs to retain that chill as it is passed around. Choose a sturdy model. Shot glasses often knock hard against each other and the bar during an evening. Choose clear glass: Salmari's almost-black colour is half the effect when you hand it out. For the cola version, use an ordinary tumbler of 25 to 35 cl.
Mammoet Budgetline Boston Shot Glass 3.5 cl (6 pieces)
Arcoroc Islande Shot Glass 6.5 cl (12 pieces)
Enough to share around a full table € 25,90.
The right tools
For a Salmari cocktail, you use a bar spoon alongside the glass for stirring and a jigger for precise measuring. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 32,85.
Variations & twists
Salmari-cola is the best-known mix, but sparkling water and a slice of lime make a surprisingly refreshing salty drink. A spoonful of Salmari over vanilla ice cream works on the same principle as an affogato: cold, sweet and salty at once. Also spotted: as the bottom layer of an Espresso Martini, where salt and coffee complement each other beautifully. Find more inspiration in all cocktail recipes.
Serving tip
Store the bottle permanently in the freezer. At –18 °C, Salmari becomes syrupy, and that thick texture is precisely what makes it drinkable. At room temperature, the salty taste becomes overpowering. Only pour once everyone is ready: a shot glass left on the table for a minute has already lost its chill. Serve it with licorice candies; it is less of a joke than it sounds.
Frequently asked questions
Which glass do you use for Salmari?
A thick-walled shot glass holding 3.5 to 6 cl. View our shot glasses; for the cola version, see the tumbler glasses.
Does Salmari really need to go in the freezer?
Yes. It's the only thing that really matters. Cold, the liqueur is syrupy and balanced; at room temperature, it becomes sticky and far too salty.
Doesn't the bottle freeze?
No, because of the alcohol content. It does become noticeably thicker, though, and that is exactly how it should be.
What can you mix Salmari with?
Cola is the classic. Anything sweet and fizzy works too: blackcurrant soda, cherry cola or ginger beer. Avoid citrus, which clashes with the salty licorice.
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