In 2004 a research paper was published that identified the factors that made Michelin Star rated restaurants successful. One of the key factors was the inclusion of umami rich foods. In cocktails, cultivation of umami flavours has only begun, bacon flavoured bourbon being an early pioneer. However, there are many foods that include the glutamates responsible for the umami flavour, other than meat. Working with them can be tricky in cocktails, but not impossible. This session will focus on how to incorporate umami into cocktails.