Thursday, July 30, 2015

In light of the country’s recent obsession with gluten-free and
low-carb food, CrossFit, and juice cleansing, a few bartenders felt the need
to bring back the fat.
 The results are delicious, high-calorie cocktails that are worth
traveling for.
Follow the Map
At Pennyroyal in Seattle Courtesy: Pennyroyal"Our restaurant
has duck on the menu, so it made sense," head bartender Chad Phillips says of
his decision to create a fowl-fat cocktail.
Rendered duck fat and rum are poured in a jar and chilled, and the fat solids
are discarded.
The remaining rum is shaken with a house-made ginger syrup, honey, lemon for
acidic bite, and a light ricotta cheese.
Yes, you read that right.
Cheese.
Once combined, it’s strained into a coup glass.
"It’s a surprisingly refreshing, savory cocktail and is easy to drink
despite the heavier ingredients," Phillips said.
 The Pearl Diver
At Latitude 29 in New Orleans Photo: Annene
KayeThe opening of Latitude 29 in the French Quarter was a highly anticipated
event for Tiki cocktail fans.
A spin on one of their barstools should be on everyone’s must-do list
for New Orleans this year, and we recommend requesting the Pearl Diver,
because butter, it turns out, isn’t just for biscuits.
The madmen behind the stick here are using the age-old cooking staple in a
rum cocktail with fresh lime juice and passion fruit, served over a mountain
of cold crushed ice.
If you like the glassware, you can order a few for your home bar.
They were designed specifically for the drink and are for sale on Cocktail
Kingdom’s website.
Related: Hipster Bar-Hopping: America’s Newest Craft Cocktail
Trends The Murdock Never Dies
At Goodbar in Goleta, Calif.
Courtesy: Goodbar This one starts with the chef’s extra pork
belly, infused into Four Roses bourbon in a six-hour process.
"The Murdock Never Dies is a big, bold, savory bomb of a cocktail," says
bartender/drink creator Chris Burmeister.
"It’s not your quinoa vodka, raw kale juice, health-conscious type of
drink.
However, I think any person would be hard-pressed to not enjoy it.
"To the pork-belly-bourbon, he uses a balancing heat from housemade, cayenne
maple syrup, a dry and bracing Drysack Oloroso sherry, and a dash of Angostura
bitters that are smoked with cherry wood.
The Mississippi Flip
At Prohibition in Charleston, S.
C.
Courtesy: Prohibition A cocktail spot in Charleston put a tipple on
its menu to test your personal trainer’s patience.
It’s based on a traditional Flip-style cocktail, which classically
features an entire egg that’s shaken very hard with vanilla extract,
Mississippi-brand Cathead pecan vodka, white crème de cacao, and heavy
cream.
If the current calorie load doesn’t make you pause, don’t worry
because they are not done yet.
It’s garnished with dark chocolate, nutmeg, and a deep-fried mini Baby
Ruth bar.
Related:  I Want to Suck Your Blood (Cocktail) in Whitby, England The
Devil Went Down To Nashville
At The 404 Kitchen in Nashville
Courtesy: The 404 Kitchen This drink is downright intimidating to read in
print, but it all comes together brilliantly.
Travis Brazil – who’s somewhat of a bar maverick at the helm of
the illustrious 404 Kitchen – uses a warm, rendered chicken fat in a
stirred cocktail.
The drink’s base is Belle Meade sherry-cask bourbon, to which he adds
Langlois creme de cassis and a tiny amount of Black Strap molasses.
The garnish is an ode to Nashville.
The glass is rimmed with local Hattie B’s Hot Chicken Spice Rub.
 The Mint Chocolate Milk Punch
At Forrest Point in Bushwick, Brooklyn
Courtesy: Forrest Point "The term ‘Milk Punch’ is a little
deceptive," says Gareth Howells, who created this cocktail with Tanteo Cocoa
Tequila,  Branca Menta, Godiva Chocolate Liquor, cocoa nibs, orange,
lemon, Ceylon tea, spearmint, nutmeg, cinnamon, grated chocolate, and a mint
sprig garnish.
 Related:  Feel the Island Vibes — How to Make
Bermuda’s Famous Rum Swizzle Cocktail "Milk is used as part of the
process, but the finished product is a transparent liquid.
One of the most crucial parts of the process is the filtering, which is
designed to remove all the suspended solids in the drink.
The reaction we get from our customers when they receive it is normally along
the lines of, ‘Wow, that was not what I was expecting.
’ People are usually expecting a cloudy, milk-based drink.
" Instead, they get something that looks like simple whiskey and tastes like a
scoop of mint chocolate chip ice cream.
 The Chef’s Old Fashioned
At Bestia, in Los Angeles Courtesy:
BestiaLard isn’t the world’s sexiest ingredient, but we keep it
around because it makes everything much, much tastier.
Cocktails too, apparently.
Bestia’s twist on this classic has fat-washed Old Forester bourbon,
sweetened by a simple syrup that’s smoked with hickory chips.
They add sea salt and Angostura bitters and serve it with a hand-cut ice
sphere and an orange twist.
"I came up with the idea for the cocktail after watching a Texan on YouTube
cook a steak in his backyard with a garden hose duct taped to the roof of the
grill, and the other end was inserted in a bottle of bourbon," cocktail
director Jeremy Simpson said.
"I thought to myself, there is no way that I am not doing this.
" WATCH:  A Classic Yorkshire Pub Crawl, A Broad Abroad Let World
traveling club Travel inspire you every day.
Hang out with us on Facebook, Twitter, Instagram, and Pinterest.
Check out our original adventure travel series A Broad Abroad.

From duck fat to pork belly bourbon, these high-calorie cocktails are worth
traveling for.
This one starts with the chef’s extra pork belly, infused into Four
Roses bourbon in a six-hour process.
"The Murdock Never Dies is a big, bold, savory bomb of a cocktail," says
bartender/drink creator Chris Burmeister.
"It’s not your quinoa vodka, raw kale juice, health-conscious type of
drink.
However, I think any person would be hard-pressed to not enjoy it.
"To the pork-belly-bourbon, he uses a balancing heat from housemade, cayenne
maple syrup, a dry and bracing Drysack Oloroso sherry, and a dash of Angostura
bitters that are smoked with cherry wood.
The Mississippi Flip
At Prohibition in Charleston, S.
C.
Courtesy: Prohibition A cocktail spot in Charleston put a tipple on
its menu to test your personal trainer’s patience.
It’s based on a traditional Flip-style cocktail, which classically
features an entire egg that’s shaken very hard with vanilla extract,
Mississippi-brand Cathead pecan vodka, white crème de cacao, and heavy
cream.
If the current calorie load doesn’t make you pause, don’t worry
because they are not done yet.
It’s garnished with dark chocolate, nutmeg, and a deep-fried mini Baby
Ruth bar.
Related:  I Want to Suck Your Blood (Cocktail) in Whitby, England The
Devil Went Down To Nashville
At The 404 Kitchen in Nashville
Courtesy: The 404 Kitchen This drink is downright intimidating to read in
print, but it all comes together brilliantly.
Travis Brazil – who’s somewhat of a bar maverick at the helm of
the illustrious 404 Kitchen – uses a warm, rendered chicken fat in a
stirred cocktail.
The drink’s base is Belle Meade sherry-cask bourbon, to which he adds
Langlois creme de cassis and a tiny amount of Black Strap molasses.
The garnish is an ode to Nashville.
The glass is rimmed with local Hattie B’s Hot Chicken Spice Rub.
 The Mint Chocolate Milk Punch
At Forrest Point in Bushwick, Brooklyn
Courtesy: Forrest Point "The term ‘Milk Punch’ is a little
deceptive," says Gareth Howells, who created this cocktail with Tanteo Cocoa
Tequila,  Branca Menta, Godiva Chocolate Liquor, cocoa nibs, orange,
lemon, Ceylon tea, spearmint, nutmeg, cinnamon, grated chocolate, and a mint
sprig garnish.
 Related:  Feel the Island Vibes — How to Make
Bermuda’s Famous Rum Swizzle Cocktail "Milk is used as part of the
process, but the finished product is a transparent liquid.
One of the most crucial parts of the process is the filtering, which is
designed to remove all the suspended solids in the drink.
The reaction we get from our customers when they receive it is normally along
the lines of, ‘Wow, that was not what I was expecting.
’ People are usually expecting a cloudy, milk-based drink.
" Instead, they get something that looks like simple whiskey and tastes like a
scoop of mint chocolate chip ice cream.
 The Chef’s Old Fashioned
At Bestia, in Los Angeles Courtesy:
BestiaLard isn’t the world’s sexiest ingredient, but we keep it
around because it makes everything much, much tastier.
Cocktails too, apparently.
Bestia’s twist on this classic has fat-washed Old Forester bourbon,
sweetened by a simple syrup that’s smoked with hickory chips.
They add sea salt and Angostura bitters and serve it with a hand-cut ice
sphere and an orange twist.
"I came up with the idea for the cocktail after watching a Texan on YouTube
cook a steak in his backyard with a garden hose duct taped to the roof of the
grill, and the other end was inserted in a bottle of bourbon," cocktail
director Jeremy Simpson said.
"I thought to myself, there is no way that I am not doing this.
" WATCH:  A Classic Yorkshire Pub Crawl, A Broad Abroad Let World
traveling club Travel inspire you every day.
Hang out with us on Facebook, Twitter, Instagram, and Pinterest.
Check out our original adventure travel series A Broad Abroad.

From duck fat to pork belly bourbon, these high-calorie cocktails are
worth traveling for

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