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 fog up when you pour.
Pour the ice-cold Salmari until just below the rim and serve immediately.
For the long drink: fill a tumbler with ice, pour in the Salmari, 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, takes things a step further than the sweet dropshots that already existed: it contains real salmiak, making the shot salty and sharp rather than merely sweet. That makes it a cultural boundary: foreign guests usually stare at you open-mouthed after the first sip. In the Netherlands, the brand instead grew into a permanent resident of the freezer, from student houses to pubs.
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 refrigerator or freezer and needs to retain that cold 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 color is half the effect when you hand it out. For the cola version, use a regular 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 fill a table together € 25,90.
The right tools
For a Salmari cocktail, besides the glass, use a bar spoon 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 with sparkling water and a slice of lime, you get 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 the same time. Also spotted: as a bottom layer in an Espresso Martini, where the salt and coffee complement each other beautifully. More inspiration in all cocktail recipes.
Serving tip
Keep the bottle in the freezer permanently. 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 when everyone is ready: a shot glass left on the table for a minute has already lost its chill. Serve it with liquorice candies; it's 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. When cold, the liqueur is syrupy and balanced; at room temperature it becomes sticky and far too salty.
Doesn't the bottle freeze?
No, not with that alcohol percentage. It does become noticeably thicker, which is exactly how it should be.
What can you mix Salmari with?
Cola is the classic. Anything sweet and fizzy works too: blackcurrant, cherry cola or ginger beer. Avoid citrus, as it clashes with the salty liquorice.
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