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Solid Liquids: Techniques

Solid Liquids: Dehydrated Liqueurs on Cocktail Menus

SolidLiquidsProjectSquareLogoI've spent some time researching powdered/dehydrated liqueurs online to see where and how they've been used. Turns out: all around the world. Below are the few I found. 

It seems that for the most part these dehydrated liqueurs are used as a powdered rims on cocktail glasses, as garnishes sprinkled on top of egg white drinks, and in one case as  a popcorn flavoring. 

  • Araka in Clayton, Missouri uses Campari powder to rim glasses. 
  • The bar Mea Culpa in Ponsonby, New Zealand, had the following drink on their menu: ANGEL DUST - Cherry & orange macerated Rittenhouse Rye, Liquore Strega, White creme de cacao, Benedictine foam, Campari powder
  • This drink from Josh Pape of Chambar Belgian Restaurant in Vancouver, BC contains toasted cashews, gin, pink grapefruit cordial, sherry, apple juice, egg white, and has Campari powder on the rim. 
  • Eau de Vie in Sydney offered, according to this post, "The Countessa, a reimagined Negroni with Aperol, served up in an exquisite coupe, on the side a half time slice of orange, dusted with Campari powder and caramelized with a blowtorch behind the bar. "
  • Val Stefanov of Ontario, Canada used dehydrated Campari to make Campari cotton candy. 
  • Tom Noviss of Brighton made a Campari powder-rimmed drink with 42BELOW Feijoa vodka, Xante Pear, Avocado, and other ingredients. 
  • Anvil in Texas used dehydrated Campari and Chartreuse crystals. They also used some on popcorn!
  • Callooh Callay in London was using dehydrated Campari in  a version of the Negroni
  • Der Raum in Melbourne used it on a tasting menu. 
  • At Elements in Princeton, New Jersey, they make The Skål! Cocktail with akvavit, Pedro Ximénez sherry, dry vermouth, lemon juice, and lingonberry preserves.  Garnished with a rim of dehydrated Chartreuse.

What other drinks have you seen? Any other liqueurs besides Chartreuse and Campari? 

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The bartender at the Black Cat in Boulder, CO offered me a sample of some Campari and Creme de Violette dust he had created for cocktail rimming. Both were really good and held true to the flavor of the base liqueur. Very interesting idea for adding flavor complexity without additional alcohol or volume.


Ryan Noreiks

Ryan here from Alchemist in Shanghai. We use a dehydration of DOM Benedictine and Seeded mustard, as a dusting on our agave milk fizz.

Camper English

Wow that sounds insane. I love both Benedictine and mustard, and tequila of course. Now I am very thirsty.


I wish I had been there for those Anvil drinks. Campari popcorn and cotton candy sound amazing.


Ryan, I'll second Camper's enthusiasm for trying the Benedictine and mustard combo. Now all we have to do is get to Shanghai...


I've also heard of 'Super Campari' [maybe Anvil?] in which the dehydrated Campari is added back to a fresh bottle for greater intensity.

Camper English

Ha! Awesome!

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