Monday, January 21, 2013
Iron Shaker at Hog & Hominy
here. Our Welcome cocktail was our spin on a Blood & Sand Bearded Bittermen's Blood & Sand Corsair Triple Smoke Whiskey Rothman & Winter Cherry Liqueur Byrrh QuinQuina Fresh squeezed Blood orange juice Luxardo Maraschino Liqueur Fee Brother's Orange bitters garnished with Triple Smoke laced candied blood orange peel & a Luxardo cherry Nick's welcome cocktail definitely had Apple Cider vinegar in it & it was delicious. I can't recall what else was in it. I wish I would have had a chance to taste the other competitors drinks but I did not. Our secret ingredients were fresh duck eggs, meyer lemons, rosewater, Blis Bourbon barrel aged fish sauce, Pig Sweat (sherry vinegar, salt & sugar) & Corsair Quinoa whiskey. Wow. That was some crazy stuff! Between Shawn & I we both were thinking that we needed to use as much of the secret ingredients as possible. After a quick brain storm & even quicker drink creation we had it nailed. War Pig Corsair Quinoa Whiskey Meyer lemon juice St Elizabeth's Allspice Dram Blis Bourbon Barrel aged fish sauce Homemade Benton Bacon Bitters Fee Brother's Aztec Chocolate Bitters Duck egg white Meyer lemon zest Rosewater Segura Viudas Cava As you can see it is a play off a traditional fizz. We garnished the drink with meyer lemon zest & a few drops of rosewater. It had umami, it was savory, sweet, earthy, tart & just so cool! I was super proud of the drinks we put out. Congrats to all the competitors especially Hog & Hominy who took home top honors & SnackBar for coming up from Oxford to participate. On to the next Iron Shaker!