I was reading Esquire and came across this most interesting of cocktails.

In the ever fashionable trend of “Molecular Mixology” a few Esquire staffers created The Wiskeyburger Cocktail, described by Esquire’s David Wondrich as “a glass of tan liquid with some greenish froth on top and a dill-pickle slice hanging off the rim”

According to Wondrich the exchange went like this:

What’s this? we asked.

“Whiskeyburger.” Okay. What’s in it?

“Beefskey, tomato syrup, mustard — ” Uh, back up. Beefskey?

“Yeah, you just fat-wash a pound of ground chuck with rye….”

Made with beef infused whiskey, lettuce-onion flavored foam and mustard bitters this drink takes 4 hours to prepare (2 weeks if you count the bitters) and needs some special equipment. Hardly a quick refresher, yet it has it’s place. I am thinking this drink is perfect for an event like Super Bowl Sunday.

David tell us this cocktail actually tastes like a hamburger. I gotta get one!

Get The Exhaustive, Expanded Recipe: The Whiskeyburger Cocktail - Esquire
photo: Chris Eckert/Studio D

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This entry was posted on Monday, June 16th, 2008 at 10:02 pm and is filed under Whiskey, Bartending Tips, Cool Stuff, Cocktail Hacks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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