With all of this Halloween talk, our sweet tooth is a little overwhelmed. Don’t get us wrong – we love sweet cocktails, but we were thrilled to see that savory cocktails are getting a little more attention on the drinking scene. Savory tastes are still filled with flavor, but not sweet. For example: burgers and fries are savory, candy corn and Kit Kat’s are sweet.

Zagat recently asked bartenders around the U.S. about their fall drink trend predictions, and many mentioned savory cocktails. Aaron Polsky from the restaurant Neta in New York City said, “I see cocktails going drier and more food-friendly in restaurants, to the point of using more savory food ingredients in cocktails themselves. Bartenders and chefs are working more closely together to develop cocktails, which is amazing for guests, at the end of the day, because drinks are being crafted specifically for food.”

What are examples of savory cocktails? Here are a few cool ones we’ve noticed at restaurants around the nation:

Ground to Glass from The Summit Bar in New York City: Corralejo Blanco tequila, red pepper puree, cucumber, fresh lime, Summit orange bitters and hickory smoked salt.

Barbacoa from Rivera Restaurant in Los Angeles: Mezcal, chipotle, ginger, lime and beef jerky.

Serafin Shooter from Oyster House in Philadelphia: oyster, serrano pepper tequila, tarragon and pineapple.

If these are too weird for you, think of some more classic recipes like a Gimlet, or a Bloody Mary. What are your favorite savory cocktails?