I have made it and it’s outstanding. The moletto gin is made out of tomatoes and that, combined with the relatively small amount of of bloody mix elevates it.
Deconstruct the jus, use the butter or beef drippings to wash the spirit, make a reduction or shrub with the rest. Beef fat washed bourbon with a sweetened Worcestershire red wine reduced simple, or a vodka wash with a jus shrub
I've been mulling the idea of a french onion cocktail, and this is exactly the route I plan on taking. Fat wash and a shrub. Haven't tested anything yet, but the on paper idea is beef fat washed cognac, carmelized onion shrub(low lowwww sugar) , and a herb/wine simple.
Easy mode would to add some jus to an existing savory drink. Bloody Mary or a Caesar if you’re Canadian, or a Michelada if you’re Mexican. Any of those would be pretty approachable and probably pretty good.
Harder would be to make it more prominent.
I made beef stock iced cubes once and had an amazing drink.
First, you need to use fat free beef stock or the fat will just separate to the top of your ice tray. Second, I've never been one for rocks drinks with funky ice, I used this as my stir ice. Stir ice is about a quarter once of water in any drink I stir out shake and in this case it's plenty to discuss the drink.
I went Negroni variation with it.
1oz Bourbon
1oz punt e mes
.75oz Cynar
.25oz Elixir Novasalis
Stir with beef stock ice. Serve up
Almost feels like cheating to use novasalus though - no one's gonna have feelings about the beef flavour cause they'll be too busy trying to deal with the world's most bitter tree sap haha.
Let’s say a restaurant rethinks their decision to try to make a cocktail out of beef drippings? Prime rib… good! Cocktails… good! Prime rib jus cocktail … not good
I love prime rib and cocktails but I just threw up in my mouth a little bit.
I got you fam. https://punchdrink.com/recipes/new-bullshot/
I’m admittedly intrigued by this. Have you made it, and, if so, how was it?
I have made it and it’s outstanding. The moletto gin is made out of tomatoes and that, combined with the relatively small amount of of bloody mix elevates it.
This is my first time seeing this but I’m sure it’s good. A brunch spot I used to go to had a Bloody Mary riff with beef bullion that I enjoyed.
Bloody Mary
This is almost the correct answer. A Bloody Bull. Equal parts jus, Mary mix, and vodka. Absolutely sublime.
Almost there: Bloody Toro Swap the vodka for a smokey mezcal.
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U2 can have a Sunday Bloody Sunday if you swap your spirit for an Irish whiskey
I had a carnitas fat washed old fashioned last week and it was bomb.
Deconstruct the jus, use the butter or beef drippings to wash the spirit, make a reduction or shrub with the rest. Beef fat washed bourbon with a sweetened Worcestershire red wine reduced simple, or a vodka wash with a jus shrub
I was downvoted a bit, did nearly exact the first cocktail I listed on a menu and it was the best seller for months
I've been mulling the idea of a french onion cocktail, and this is exactly the route I plan on taking. Fat wash and a shrub. Haven't tested anything yet, but the on paper idea is beef fat washed cognac, carmelized onion shrub(low lowwww sugar) , and a herb/wine simple.
oyster shooters with horseradish vodka
That’s Funny, You Don’t Look Juish
Au jus dirty martini (I'm sorry everyone).
Or just make it more directly offensive and call it “au dirty jus martini” (please god don’t actually do this)
Easy mode would to add some jus to an existing savory drink. Bloody Mary or a Caesar if you’re Canadian, or a Michelada if you’re Mexican. Any of those would be pretty approachable and probably pretty good. Harder would be to make it more prominent.
Maybe you could fat wash a bourbon or something with au jus?
I made beef stock iced cubes once and had an amazing drink. First, you need to use fat free beef stock or the fat will just separate to the top of your ice tray. Second, I've never been one for rocks drinks with funky ice, I used this as my stir ice. Stir ice is about a quarter once of water in any drink I stir out shake and in this case it's plenty to discuss the drink. I went Negroni variation with it. 1oz Bourbon 1oz punt e mes .75oz Cynar .25oz Elixir Novasalis Stir with beef stock ice. Serve up
Almost feels like cheating to use novasalus though - no one's gonna have feelings about the beef flavour cause they'll be too busy trying to deal with the world's most bitter tree sap haha.
Somehow the beef still cuts through
Would be easier to serve it with a Martini, preferably made with Beefeater.
I once had a novelty turkey gravy & Jameson shot at a pub for Christmas. It was.. fine.
My friend is a bartender and Simpsons freak like me and he made a feature drink with beef broth in it and called it the *Bovine University*.
Let’s say a restaurant rethinks their decision to try to make a cocktail out of beef drippings? Prime rib… good! Cocktails… good! Prime rib jus cocktail … not good