This week on Behind the Drink, mixologist Andy Seymour visits Tim Cooper at Goldbar to discover the secret behind their infamous pork-infused cocktail. Subscribe for more:
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This week’s drink mixture’s key ingredient is Pork Cheek Fat Infused Campari. Made by cooking out the oil in pork cheeks, mixing it with the Campari and then letting the fat solidify. Once it is solid, it can be sifted out of the liquor, but the flavor stays behind. Mix with some vermouth and some Mezcal, garnish with an orange peel, and serve to satisfied guests. Inspired by a trip to the region of Mexico where Mezcal is from, this is one of Goldbar’s signature cocktails, and now it can be one of yours!
Let us know what you think in the comments!
You know, those fancy cocktails muddled, embittered and garnished with all manner of fascinating foodstuffs and served to you in glassware you’ve only seen at your grandparents by a mustachioed, sleeve garter-wearing urbane bartender (née mixologist). Yeah, that’s it.
In Behind the Drink, we’ll make sure you are properly educated before you hit the town and even if you’re not really into the bar scene, our drinks expert host and professional bartenders will whip you up some recipes and tricks for kicking back with some fancy cocktails at home. Preferably while in a tux watching classic Bond movies and/or reruns of Mad Men.
Watch Behind the Drink every Friday on Tasted!