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 mist up 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.
The story
Dropshots are a distinctly Dutch phenomenon - only logical 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 sal ammoniac, making the shot salty and sharp rather than merely sweet. That makes it a conversation starter: foreign guests usually stare at you open-mouthed after the first sip. In the Netherlands, the brand 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 while it is passed around. Choose a sturdy model - shot glasses often knock hard against one another and the bar during an evening. Choose clear glass: Salmari's almost black color is half the effect when you serve it. 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 for a full table — together € 25,90.
The right tool
For a Salmari cocktail, in addition to the glass, use a jigger for precise measuring and a bar spoon for stirring. 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 lime wedge, 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 once. Also spotted: as the bottom layer of an Espresso Martini, where salt and coffee beautifully complement each other. Find more inspiration in all cocktail recipes.
Serving tip
Keep the bottle in the freezer permanently. At -18 °C, Salmari becomes syrupy, and it is precisely that thick texture that makes it drinkable - at room temperature, the salty flavor 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 it with licorice candies; that is less of a joke than it sounds.
Frequently asked questions
Which glass do you use for Salmari?
A thick-walled shot glass of 3.5 to 6 cl. View our shot glasses; for the cola version, see the tumbler glasses.
Does Salmari really need to be kept in the freezer?
Yes. It is 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 because of the alcohol content. It does become noticeably thicker - that 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 salted licorice.
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