Coq Au MaïsThis 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.
shake and strain
- 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
Nicholas Bagley on DOGE
3 hours ago
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