Behind the Beverage: Muhammara & a Rock at Doya in Miami

As the savory drink trend shows no sign of slowing, Doya, a Michelin-recognized Aegean restaurant in Miami, created a cocktail inspired by Muhammara, one of its best-selling cold mezes that’s made from roasted red peppers, pomegranate, walnuts, garlic and breadcrumbs. Muhammara & a Rock uses infusions of each of the ingredients used in the dish, a flavorful amalgamation of roasted red peppers, walnuts and spices, to create a savory, smoky and nutty libation.

Muhammara & a Rock combines Don Fulano blanco tequila and Nocheluna sotol, with the essence of Muhammara and Isot peppers. Amaretto, agave syrup, and lime cordial add depth and complexity, while a touch of pomegranate molasses infuses a hint of sweetness. The result is a drink with smokiness, acidity and umami that evokes the essence of the classic Mediterranean dish for which it’s named.

“This recent [savory] cocktail trend has really taken the culinary world by storm, blending the art of mixology with the flavors you’d typically find in a great dish,” says Doya’s beverage program manager Anthony Medina. “It’s exciting to see how we can use herbs, spices, and vegetables to create drinks that offer a whole new level of depth and complexity.”

The smoky and earthy flavors of the red peppers and walnuts work well in a drink, he adds, “giving our guests something truly unique and memorable. We took the essence of a beloved menu item and turned it into a cocktail that offers a fresh, savory twist on the traditional beverage experience.”

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