The Salmari cocktail recipe
for your table
Put the bottle of Salmari in the freezer for at least four hours. Even better if you can leave it in there all the time.
Chill the shot glasses for twenty minutes too. They'll fog up as soon as 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 the glass with cola.
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The story
Dropshots are truly a Dutch thing. It makes sense in a country where more licorice is eaten per person than anywhere else in the world. Salmari dropshot comes from Groningen and takes things a step further than the sweet dropshots that came before it. It contains real salmiak, so the shot is salty and sharp, not just sweet. That’s the key difference when you compare Salmari vs Dropshot. International guests often stare wide-eyed after their first sip. In the Netherlands, the brand became a fixture in freezers, from student houses to bars.
The right glass
A dropshot is served in a small, thick-walled shot glass holding 3.5 to 6 cl. There’s a reason for the thick walls. The glass comes out of the fridge or freezer and needs to keep the drink cold as it’s passed around the table. Choose a sturdy model too, because shot glasses often clink hard against each other and the bar during a night out. And choose clear glass. Salmari’s almost-black color is half the fun when you’re handing out a round. For the version with cola, use a regular tumbler holding 25 to 35 cl.
Mammoet Budgetline Boston Shot Glass 3.5 cl (6 pieces)
Arcoroc Islande Shot Glass 6.5 cl (12 pieces)
Enough for a full table, all together € 25,90.
The right tools
For a Salmari cocktail, in addition to a glass, you’ll need a bar spoon for stirring and a jigger for precise measurements. These are the bar tools we use ourselves; you’ll find them all in our bar tools & cocktail sets.
Glass set (our pick 01) + 2 bar tools together € 32,85.
Variations & twists
Everyone knows Salmari with cola. Mix it with sparkling water and a slice of lime for a surprisingly fresh, salty drink. A spoonful of Salmari over vanilla ice cream works like an affogato, cold, sweet and salty all at once. We’ve also seen it as a layer at the bottom of an Espresso Martini, where the salt brings out the coffee beautifully. Find more ideas in all cocktail recipes.
Serving tip
Just leave the bottle in the freezer all the time. At -18 °C, Salmari becomes syrupy, and that thick texture is exactly what makes it so easy to drink. At room temperature, the salt becomes overpowering. Only pour once everyone is ready. A shot glass left on the table for a minute will already have lost its chill. Serve with a small bowl of licorice candies. It’s less of a joke than it sounds.
Frequently asked questions
What glass should you use for Salmari?
A shot glass of 3.5 to 6 cl with thick sides. Browse our shot glasses, or for the cola version, our tumbler glasses.
Does Salmari really need to go in the freezer?
Yes. That’s really all that matters. When cold, the liqueur is syrupy and smooth. At room temperature, it becomes sticky and much too salty.
Won’t the bottle freeze?
No, that has too much alcohol in it. It does get a lot thicker, though, and that’s how it should be.
Which Salmari mixer works best?
Cola is the classic. Anything sweet and fizzy works too, such as blackcurrant soda, cherry cola or ginger beer. It’s best to avoid citrus, which clashes with the salty licorice.
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