Thanksgiving is over, but hopefully you saved some of the turkey bones so you can make a broth. And then you can put that broth into a cocktail. Yep, you heard that right: broth in a cocktail. Bartenders all over the country are using broth to add an extra bit of character to their cocktails. Consider the famous Bull Shot, which consists of meat broth (usually beef) and all of the other usual fixings you’d find in Bloody Mary. The result is something incredibly savory. Broth isn’t just for soup anymore; it’s the perfect ingredient for a winter cocktail.
Amuse Booze
From bartender Bryan Galligos, Bacchus Bar in Portland, Oregon
Ingredients 1 oz. Espolon Reposado 1/2 oz. lemon juice 1 dash Habeñero tincture Vida Mezcal Minestrone Broth (see below)
Directions: Build this cocktail in a port glass. Top everything off with minestrone broth and a Vida Mezcal float before topping with a rosemary sprig.
Broth: 2 cups stock and a quarter cup of each vegetable finely chopped (carrots, onions, celery, garlic, fennel, leeks, tomato, bacon, turnips) a dash of thyme, rosemary, a bay leaf and coriander seed. Sweat the onions and the garlic with bacon. Add the rest of the veggies, chicken stock, and aromatics. Cover and cook for 30 minutes. Strain.
Ingredients 1 oz. Montelobos Mezcal 1 oz. Cazadores Tequila Blanco 3/4 oz. Herb-infused agave 1 oz. Chicken stock 1/2 oz. Egg white 1 oz. Lemon juice
Directions: Dry shake, shake, and strain ingredients. Pour over ice into a highball glass, garnish with lemon and sprig of rosemary.
Duck Hunt
From Executive Chef Eric Rivera, Bookstore Bar & Café in Seattle
Ingredients 250 ml. Duck Consomme, warmed 100 ml. Gepes de Alpes 5 ml. St. George Absinthe .5g Maldon Sea Salt .5g Smoked Black Pepper
Directions: Cook duck broth at 160-degrees with egg whites to clarify, then strain the egg whites out. Add the other ingredients together warm, then serve over ice spheres with the toasted spices. Garnish with toasted juniper berries, toasted whole caraway seeds and a sprig of rosemary.
Tomorokoshi Cider
By Lead Bartender Matt Allred at Zentan in Washington, DC
Ingredients 2 oz. Wild Turkey Rye 3 oz. corn stock (recipe below) 0.5 oz. lemon juice 2 oz. orange juice 1.5 oz. pineapple syrup 1 dash of Bittermens ‘Elemakule Tiki Cocktail Bitters Candied baby corn garnish
Directions: Heat all of the ingredients on a stovetop except for the rye and bitters. Once the mixture is simmering, transfer to your mug and add the bitters and rye. Garnish with a candied baby corn.
Corn Stock Ingredients: 2 ears of corn, shucked and chopped 1 cinnamon stick 2 star anise 5 cardamom 1 broken nutmeg 1 tsp peppercorn 1 tsp cloves 1 tsp allspice 2 lemon halves 1 liter of water Pinch of salt
Directions: To make the corn stock, combine the ingredients above in a large pot and bring to a boil. Once it reaches a boil, reduce to a simmer for 1 hour. Then strain away the solids and refrigerate.
No Soup For You
From Stacie Stewart at Milkwood in Louisville
Ingredients 1.5 oz. tom kha gin (lemongrass, ginger, cilantro, and galangal infused overnight, then strained) 0.75 oz. mushroom broth 0.5 oz. tamarind syrup (simple syrup with tamarind paste) 0.5 oz. fresh lime 0.5 oz. coconut milk Farm egg white
Directions: Pour all ingredients into a shaker over ice, shake vigorously, strain into a coupe glass.
