You’ve heard of bacon infused liquors and beef jerky in your Bloody Marys but we can bet you’ve never combined meat and alcohol quite like this. Several bars across the country are pushing the limits with savory cocktails containing meat and broth. From Dallas Midnight Rambler‘s “Pho-King Champ” (we see what they did there) that’s made with vodka, sherry, limejuice, spices, Sriracha, and beef broth, to Pistola in L.A. serving up “From the Kitchen With Love, a so-called “soup cocktail” with lamb broth and scotch, these are not for the faint of heart. For the most part, customers have liked these unique pairings of meat and liquor—they’re a nice break from the usual shots of Fireball and light beer.
Anthony Caporale, director of beverage studies at the Institute of Culinary Education, is one of the guys making meat drinks user-friendlier. He explains that the reasons meat cocktails are so interesting is that they play into the umami flavor receptor on your tongue—the one that tastes savory things. By combining the savoriness of meat and broth with the right flavor profiles, you get a very balanced drink that hits all the flavor receptors. While this concept is wacky and we’re not sure it’ll catch on, it never hurts to add more meat.
If you’re feeling adventurous, try your hand at one of Caporale’s creations.
Corn in the Coop
- 1 1/2 ounces bourbon
- 2 ounces apple juice
- 1 ounce chicken stock
- 2 slices ginger
- 1 stalk lemongrass
- 1 small piece grilled chicken
- Orange peel, as needed
In a mixing glass half filled with ice, add all of the ingredients. Stir to chill thoroughly. Strain into a rocks glass filled with fresh ice. Express an orange peel over the top. Garnish with expressed peel, a stalk of lemongrass and grilled chicken.