Skip to main content

The Butter-Popcorn Sour

Picture in courtesy of
http://theyounggentlemensguide.com
Yes - I know, posts were scarce last couple of weeks.  The opening of Skylite crawls closer and closer and there is so much to consider and to plan for.

The content of the new beverage menu of Skylite is in the late development stage, but then there are also so many further details like promotions, the opening night, manning, the food concept and so on.

The Rush menu, I have posted here, is close to implementation and we have tried most drinks. The Butter-Popcorn Sour was though one of the drinks, which I have delayed, due to a busy schedule.

However I did some popcorn myself at home a couple of days ago [only for this recipe - I usually despise popcorn] - it is a bit easier in my home kitchen to cook things up...
Then we infused a bottle of Maker's Mark with it. Why Maker's Mark you might ask? Well, Maker's is a rather light [wheated] bourbon - though still has a formidable 45% abv.
After one day, the popcorn did its work and could be strained out and discarded. Then I have melted butter - I did the mistake to make a nut butter [you let it brown a bit] - it doesn't taste bad - but it just taste less off butter-popcorn. Hence next time I will use only normal clarified butter.

The butter get into the bourbon [use a plastic container for it - you will never get the fat out of your whiskey bottle again...] and infuses for another day [a couple of hours would also do].

You put the butter-bourbon into the freezer until the fat solidifies - after that you just have to strain it and discard the fat [unless you would like to use the remaining bourbon butter].

The bourbon taste pretty much like popcorn [with a little bit too strong hint of nutty butter]. Overall it is really smooth and has a certain funk.

However the magic happens, if you are preparing a Sour from this infused bourbon.

Butter-Popccorn Sour

5 cl Popcorn & butter infused Bourbon
2 cl freshly squeezed lemon juice
1.5 cl rich syrup
optional 1/3 egg white

Shake this very hard and strain it onto a chilled whiskey tumbler filled with ice cubes.

Funny thing is, that the popcorn taste becomes much stronger in the sour, as it is in the straight up bourbon. It is smooth, slightly buttery and very popcorn'y. Whimsical, complex enough, taste great!

Again - the nutty butter, was a bit distracting, hence I will change the recipe in this way. But pretty good for the first try; I didn't really knew the outcome of this drink, as combining something like popcorn with lemon is always a gamble - but here it just paid off.

I would even say, that it was better than my previous bacon bourbon cocktails.

This again proofs one thing:

Everything is better with butter!







Comments

  1. How much popcorn to burbon please

    ReplyDelete
    Replies
    1. Hi Mr. or Mrs. Unknown (please state your name the next time you are commenting...).
      You can use the same volume of popcorn to bourbon (1 cup popped popcorn to one cup bourbon) - this would be ideal - but you can also use less popcorn (it is hard to press out all the popcorn, which soaks up the bourbon like a sponge).
      Also - don't use microwave popcorn, but proper kettle popped popcorn or hot steam popped popcorn...

      Delete
  2. Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. Wish I could add to the conversation and bring a bit more to the table, but am just taking in as much info as I can at the moment. Thanks for sharing.
    mango juice

    Keep Posting:)

    ReplyDelete

Post a Comment

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.






We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…