Skip to main content

A Cock-Stock-Tail? The chicken infused cocktail



via GIPHY
om/gifs/rooster-teeth-xoUiNjrK8iHwA">via GIPHY
I am not a big fan of using a lot of crazy ingredients. Well - this isn't completely true - it is more the random use of crazy ingredients.

Rizki, one of my head bartenders and me were discussing today the cocktail for a competition. He had the brilliant idea to use lotus leaf (which is very vegetal but rather very delicate) - and he also opted for gin and for pomelo.

We discussed to do a lotus leaf liqueur and use "soured pomelo juice" - and the whole drink supposed to be a type of collins.

It turned to be a pretty nice drink - however it lacked something special. It was all pretty bright, acidic and citrus'y - with underlying aromas of the gin (Bombay Sapphire).
So we discussed to use the peel of pomelo to enhance the lotus leaf liqueur. However this wasn't enough.
I don't really know anymore how it happened, but suddenly I remembered that Mezcal producer in Mexico are producing a celebratory spirit which is called Mezcal de Pechuga. Pechuga means breast, hence these Mezcals are redistilled with the addition of nuts, fruits and a chicken or turkey breast.

So what could possibly go wrong? We went to our Blue Jade kitchen and asked for a light chicken stock.
We then used the Perlini shaker (as we didn't wanted to use soda water, but just the chicken stock instead) and shook it in the presence of CO2.

And?

Wow - strangely the protein in the stock just gave the drink enough structure and mouth feel, that it made the cocktail very interesting. The chicken stock doesn't really add a lot of aromas (but it smells a bit chicken'y - in the best meaning possible).

This isn’t the finalized drink - we have still to find an impressive presentation (part of it will be for sure a crispy chicken skin). I just had to share this, because it is too crazy to not to share.

Let’s use more chickens in cocktails (or better not)...




via GIPHY

Comments

Popular posts from this blog

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez...

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 ...

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai  — with   Rhiandro Gardiner  and Louie Aquias  at  Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course ...