1 hour ago
Sunday, January 31, 2010
A new interest...
Cocktails have never really been my thing. Maybe the occasional gin and tonic or bourbon and coke on a night out but that's about it. I don't drink much to begin with and when I do it's usually beer. For some reason I began browsing the cocktail-related discussions on eGullet and something occured to me. Cocktails are an excellent lesson in balancing tastes and combining flavors because there's nothing to hide behind. There are also some cool techniques being used by modern bartenders (mixologists if you insist) that, once I learned about, I had to try. It appeals to my need-to-learn. That little corner of curiosity that keeps me in the kitchen half the night when I should be sleeping after hearing about some cool new cooking technique. This particular cocktail involves a couple of techniques (infusion and fat washing) to produce Don Lee's twist on the classic rum and coke... The Cinema Highball.
butter and popcorn infused rum - coca cola
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7 comments:
How did the infusion/fat wash work out for you? That's one of my favorite drinks that sadly was overshadowed by the popularity of bacon.
-Don
It worked great. I'm in Canada and have never had the original so I don't know how mine compared... but I'm happy with the result. I've done the bacon/bourbon wash as well, I didn't hate it but I like the butter and popcorn better. That was the consensus among my volunteer tasters as well.
P.S. If this happens to be Don Lee I'm talking to, I hope you don't mind my attempt at your creation. It was done with respect. I had a lot of fun with it and it was enjoyed by all I've shared it with which is why I chose it as my inaugural post on the subject of cocktails.
The key to the bacon bourbon is using Benton's Bacon. No other bacon has the same level of smoke and savory flavor that manages to make it into the bourbon.
This is Don Lee. I don't mind at all and am quite flattered that other people are trying it. I'm all about the free exchange of information and trying to spread ideas. Here's my recipe for that drink:
Cinema Highball
2 oz Butter Popcorn Rum
5 oz Coke
Build in a tall glass with ice.
Popcorn infusion
1 750 ml Flor de Cana 4 yr (white) Rum
120g unsalted unbuttered popcorn (air popped)
4 oz of melted unsalted clarified butter
infuse popcorn in white rum for 30 mins and strain
add butter to rum and infuse for 12 hours (room temp)
place mixture in freezer and strain off solidified oil
I'd read that Benton's was the key but it's not available where I live so I just used the best I can get. I'm sure it's not the same but I wanted to give it a try anyway just for fun.
Thanks for the recipe! I wasn't too far off. The infusion times are about the same as what I did but I was a little under with the butter and popcorn (I used 100 grams of each). I'll do it again with your numbers.
just wanted to say thanks for having me on your blog list! Greatly appreciate it and enjoy your site as well, keep it up!
Ryan
HI--
I am on the hunt for a host for a new food show. If you are interested in talking about the show, please email me at foodiecasting@me.com. In a nut shell, im looking for someone who can speak enthusiastically about food and has a knack for finding hidden gem type place to eat.
I hope to hear from you!
Kemper Jackson
Casting Producer
Super Delicious Productions
foodiecasting@me.com
Do you have a reliable recipe for a smoked bacon bourbon ?? Loving the chats folks keep it up !!
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