From protein shakes to cocktails: the wellness trend taking over your happy hour
Forget post-workout smoothies; the latest health craze is infiltrating your evening cocktail. Buffalo Wild Wings just launched an Espresso Proteini, a drink packing a surprising 10 grams of protein, and it’s just the tip of the iceberg. Bartenders, it turns out, have been quietly experimenting with protein infusions for years, and now, fueled by a consumer obsession with maximizing every nutrient, the trend is booming.
The unexpected rise of protein cocktails
The shift isn't entirely new. Consider the classic whiskey sour, whose creamy texture derives from frothed egg whites—a sneaky protein source all along. Beyond that, mixologists have long employed techniques like fat-washing and incorporating milk or broth to deepen flavor profiles, often inadvertently adding protein. But the current wave is different; it’s deliberate. Tristan Meline, brand president at Buffalo Wild Wings, succinctly puts it: “People are looking for protein everywhere right now.”
Warrenpeace, a Tribeca cocktail bar, is leading the charge with its “Balkan Breakfast,” a vibrant concoction born from the owners’ Albanian heritage. Spencer Leibold, the bar’s head bartender, explains the inspiration: “We wanted to showcase Raki, a distilled grape spirit popular in Albania. We infused it with black sesame seeds—a fantastic source of plant-based protein—and paired it with Borghetti espresso liqueur and cold brew.” The result? A pre-workout cocktail that’s as nutritious as it is delicious.
The Bullshot, a vintage cocktail championed by Ernest Hemingway, is another example of protein-rich imbibing. Yasmin Kaytmaz, owner of The River in Manhattan, revived the recipe, noting, “My dad used to drink them, and Hemingway did too. We had to bring it back.” The recipe is simple: beef broth, Worcestershire, celery salt, and a shot of vodka—essentially a savory, protein-powered pick-me-up.
Beyond the buzz: can alcohol and protein really mix?
The question arises: does alcohol undermine the benefits of protein? Christopher Wolstenholme, founder of Mate! protein cocktails, acknowledges the concern. “Gym bros hold this against me, saying, ‘Alcohol kills gains.’ It’s true that alcohol can inhibit muscle growth, but it’s not an all-or-nothing situation. A glass of wine with a steak isn’t going to negate the nutritional value of the meal.” He adds that, anecdotally, protein cocktails can even reduce hangovers and curb late-night snacking, thanks to the satiating effect of protein.
The innovations don’t stop there. State Park Bar in Cambridge, Massachusetts, has conceived of the Chicken Soup Martini, utilizing a clever technique: dissolving chicken bones in acid and adding a dash to the drink. As Evan Harrison, co-owner, explains, they borrowed the technique from renowned London bartender Mr Lyan. The result is a rich, umami-packed martini that defies expectations.
While the long-term implications of protein-infused cocktails remain to be seen, one thing is clear: the boundaries between wellness and indulgence are blurring. The pursuit of optimal nutrition has seeped into every corner of our lives, and now, even our cocktails are getting a protein boost. The world of spirits, it seems, still holds endless potential for reinvention, and we’re only just beginning to explore it.