Wednesday, October 13, 2010

Coq Au Maïs

After my first drink for the "A-Maize-ing" Thursday Drink Night (TDN), I still had an ounce of corn water to use so I tried a variation of my Yardbird cocktail.  Since most people don't have White Dog, I swapped it out for another corn whiskey, Bourbon of course. However, I noticed I had some bacon infused bourbon stashed in the back of the fridge and figured the savory bacon would pair well with the corn.
Coq Au Maïs
  • 1½ oz bacon-infused bourbon
  • 1 oz corn water
  • 1 oz egg white
  • ¼ oz maple syrup
  • 1 dash Bitter Truth Celery bitters
  • 1 dash Angostura bitters
shake and strain
This was similar to the previous drink, but a bit richer and more savory, and it had some more flavors going on other than the strong corn note.  I used maple syrup to stick with the breakfast theme I was getting from the bacon, eggs, and corn.  I also wanted to stick with the bird name, and somehow my mind wandered to Coq au Vin.  Perusing Alton Brown's recipe, I had the chicken (via the egg) and some bacon, so for another note echoing the dish I grabbed the celery bitters for a dash.

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