Cocktails at Dinner by Turback Michael Hastings-Black Julia

Cocktails at Dinner by Turback Michael Hastings-Black Julia

Author:Turback, Michael, Hastings-Black, Julia
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2013-12-31T16:00:00+00:00


THE WILBUR MARY

MAKES 1 SERVING

Never have tomato and bacon been set in such complementary fashion as by Messers Gardner and Shideler. Bacon flavor underscores the tangy-sweet, full flavor of ripe tomatoes, seasoned with onion, garlic, and peppers for a spicy kick and hints of smoke lingering on the finish. The cocktail covers nearly the full range of human taste sensations—sweet, salty, sour, and umami or savory—straddling the boundary between food and drink.

For the infused vodka:

1 (750 ml) bottle vodka

½ bunch cilantro

3 tomatoes, quartered

2 garlic cloves, halved

2 chipotle peppers, seeds removed

1 small red onion, sliced into 4 rounds

1 cup of rendered bacon fat

1 cup of water

For the drink:

1½ ounces infused vodka (from above)

2 ounces smoked tomato water*

dash bitters

dash Worcestershire sauce

salt and pepper mix, to rim the glass

½ slice bacon, for garnish

Add vodka, cilantro, tomatoes, garlic, peppers, and onion to a clean, air-tight jar and store in a cool, dark place for 4 days. Use a fine strainer or paper coffee filter to strain the vodka into another clean jar or bowl and combine with the bacon fat. Infuse for 2 hours or until fat solidifies at the top. Discard the solidified fat and set finished infusion aside until ready to use.

Moisten the rim of a highball glass, turn upside down and dip in equal parts of salt and pepper. Combine the infused vodka, smoked tomato water, bitters, and Worcestershire in a shaker with ice. Shake vigorously and strain the contents into the glass over fresh ice. Garnish with bacon slice set across the rim of the glass.

*Hickory-smoke three tomatoes for an hour, then purée with one cup of water.



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