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.
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 its 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!
The Whiskeyburger Cocktail [Esquire]
Photo by Chris Eckert/Studio D.