It’s on full display in the United States Bartenders’ Guild Most Imaginative Bartender Competition, which invited a dozen cocktail maestros from around the U.S. (and beyond) to reach deep into their bag of tricks and share a favorite go-to ingredient. The gentle mist that adds aroma. The oil that teases out complexity. The savory element that takes happy hour places it’s never gone before. None of these drink-enhancers are conventional, and that’s the point. They’re signs of expertise and an expanded repertoire. They may require a bit of additional research. Read on—and use these ingredients wisely.

Luis Hernandez | Coriander Seed

Hernandez is well acquainted with cilantro, a common cooking ingredient in his native Venezuela. Coriander seed (in addition to being a botanical in gin) hails from the same family, and so provides a perfect twist on the familiar. “My inspiration is the thrill of finding new flavors,” Luis says. “I love to watch that moment when someone discovers something they haven’t tasted before.”

Andrew Lue | Salt

It’s not just for baked goods: the joys of salty-sweet are just as real inside the glass, and advanced bartenders are adding a pinch to round out sugary drinks especially. “It's not only for margaritas anymore—salt brings an added dimension to almost any cocktail,” Lue says.

Annie Williams Pierce | Shiso-Infused Olive Oil

An unexpected add, perhaps, but a very good one. Use olive oil to "wash" a spirit (i.e. pour it in and out of the empty glass beforehand) or as a foam-enhancing emulsifier. Infuse it with slightly minty, slightly basil-y shiso leaf and you’re at the next level. Expect “a luxurious, beautiful mouth-feel,” Williams Pierce says. “The floral, grassy, straw-like notes pair perfectly with gin in particular.”

Timo Salimaki | Ginger Juice

Sharp, sweet ginger is a cocktail favorite—think of ginger beer highballs like the Moscow Mule. But incorporating ginger as a boozy mist is pure alchemy. “Aroma is an integral part of any cocktail, and this is a way to add some,” Salimaki says. “Juice it, add vodka, pour into an atomizer, and spritz over your drink.”

Collin Nicholas | Edamame

Veggies are having a moment in cocktails, and the subtleties of protein-rich edamame give it vast potential beyond a sushi appetizer. “I am a huge fan of soybeans—their savory, vegetal quality, but also their inherent sweetness,” Nicholas says. Edamame comes alive particularly in shaken cocktails.

SeongHa Lee | Herbal/Root Tinctures

Highly concentrated, tinctures are a great way to squeeze flavor into a drink—they’re the equivalent of seasoning in cooking. They can also change the way you feel, and not just when there’s alcohol in them. “These tinctures can be used as home remedies,” Lee says. “I’d suggest them to feel more relaxed.”

Chris Morris | Celery Bitters

Unavailable for decades, these exotic bitters have had a revival lately. They punch up a Red Snapper (a gin-based Bloody Mary) but work in countless other cocktails, too. “Celery bitters can be used to add savory, herbal, or bitter notes, making them a one-stop shop for complexity,” Morris says. “That said, their distinctly vegetal notes are at their best when mixed with gin.”

Eddie DiDonato | Vinegar

Like olive oil, vinegar might seem like a head-scratcher in drinks. But some bartenders actually think it should be used more often. “A dash of champagne vinegar in a delicate stirred drink can be the salt and pepper that makes it pop,” DiDonato says, comparing it to the effect of bitters in a Manhattan. He’s also a fan of vinegar-based syrups, called shrubs.

Brittney Olsen | Shiitake Mushroom

Prized in Japanese cuisine, the shiitake adds a surprising base note that keeps floral cocktails grounded. “Incorporating it takes restraint and practice. But once you nail it, you can surprise your guests with an umami flavor that they can’t quite put their finger on,” Olsen says.

Eric Jeffus | Garam Masala

Bold and evocative, Jeffus' favorite Indian spice blend combines black pepper, cinnamon, clove, and cardamom. In expert hands, it can be paired with everything from watermelon to smoky Scotch whisky. “It contributes a warm, slightly spicy exoticism to a cocktail—and it’s actually quite versatile,” he says.

Adam Robinson | Egg Yolk

Most bartenders are happy to use egg white in drinks but prefer to toss the yolk in the trash. It doesn’t need to be that way. “Like egg white, yolk adds texture. But unlike egg white, it contributes flavor,” Robinson explains. That flavor has an indulgent, eggnog-y quality, and the yolk’s emulsifying abilities can add richness, too. Just be aware of basic safety issues before you crack it.

Brenda Terry | Tincture Spray

These mini-blasts of aromatic complexity are Terry’s go-to enhancer. Well-made sprays add subtle flavor notes as well, and having an arsenal of them on hand gives a bartender a whole bunch of fun options—the drinker, too. “People like misting their own cocktails,” she says. “Anytime you can make a cocktail interactive, it elevates the experience.”

For cocktail recipes and more on the United States Bartenders’ Guild Most Imaginative Bartender Competition, click here.