This one is for my friends over at Cocktailians. Have one on me, boys…
The latest issue of Esquire Magazine has a short article by David Wondrich about a noxious new libation some of his drinking companions have concocted, the WhiskeyBurger.
Now, I know waht you’re thinking — “Hmm, whiskey in a hamburger? That might be good…” — but you would be wrong. Because it’s a DRINK, not a BURGER, and you make it by infusing rye whiskey with cooked ground chuck beef. After the beef has soaked in the booze for an hour, you strain the liquid, discard the meat, and let the liquid chill in the fridge for a couple of hours so that all the rendered fat separates and hardens, just as if you were making beef stock.
This vile product, which he calls “beefskey”, is mixed with a sweet tomato syrup, a dash of “mustard bitters”, and garnished using three words that don’t ordinarily go together: “lettuce-onion foam”. Oh, and not to worry because he gives you the recipes for all of these disgusting mixers, too.
Mm-mmm! Okay, Cocktailians, give it a try!
