Tuesday, March 2, 2010

Heavy on the Corned Beef Extract, Bartender, and Light on the Cabbage Water

Holidays bring out the wacky in bartender. Having only just survived an onslaught of Godawful cocktail ideas for Valentine's Day, here come the specialized St. Patrick's Day libations.

I'm sure there will be more contrived abominations between now and March 17, but surely the Corned Beef Collins takes the cake. This delicacy comes from Richard Blais. I'll say nothing. Just read the recipe.

Corned Beef Collins 
1 ½ oz Michael Collins blended whiskey
2 oz Fresh sour mix 
2 oz Club soda
1 eye droplet of Corned beef extract (corned beef drippings from pan)
1 splash Cabbage water
Corned beef spices and cabbage oak, aroma
Shake whiskey, corned beef extract and sour mix with ice. Pour into Collins glass and top with club soda. Smoke corned beef spice blend (bay leaf, black pepper, coriander, salt, mustard seed) with oak chips and present smoke suspended in covered, inverted glass. To serve, remove glass to infuse the air with the smell of corned beef and enjoy!

Of course, in today's cocktail world, you just know there will be some purists who will actually be most horrified by the inclusion of Sour Mix.

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