Now, carnivorous cocktails for meat lovers!
By ANIThursday, October 28, 2010
NEW YORK - When beverage experts were asked to create some cocktails in honour of National Sandwich Day they came up with one that was the beefiest.
The Cheeseburger Cocktail is one of the protein-rich drinks created at the challenge put up by the makers of Flor de Cana rum.
“Carnivorous cocktails are becoming the meat lover’s libation,” the New York Daily News quoted Trevor Burnett, of Tipicular Fixin’s, a cocktail consultancy in Toronto and the creator of the Cheeseburger Cocktail, as saying.
“It’s like a meal in a glass,” he said.
The drink is made with a beef stock reduction layered with muddled Roma tomatoes and fresh iceberg lettuce water, and it is then garnished with an aged cheddar frico (a type of cheese crisp) and kosher dill pickle.
“It is one of the more creative attempts that addresses the growing demand of those looking to satisfy their umami, or savoury, taste receptors,” Burnett said.
“You can pair it with something else meat based. It’s one of those cocktails you would indulge in if you were eating steak and fries,” he explained.
Among the other cocktails created for National Sandwich Day are the PBandJ (it has peanut syrup, strawberry jam and a banana in addition to the rum) and a BLT (no bacon, but bacon-infused rum, plus horseradish, tomato juice and Worcestershire sauce). (ANI)
