101 Best New Cocktails: Chorizo and Cranberry Old-Fashioned by Joshua Powell, Bar 44, Penarth, South Glamorgan, Welsh Wales, UK.

by Gaz Regan · Saturday, December 14th, 2013 · 101 Best New Cocktails, 101 Best New Cocktails 2013

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Chorizo and Cranberry Old-Fashioned

Adapted from a recipe by Joshua Powell, Bar 44, Penarth, South Glamorgan, Welsh Wales, UK.

Chorizo and Cranberry Old-Fashioned Josh Powell

“This cocktail is finely balanced with aromatic spicy, nutty, woody, and sweet flavours. It was made as part of a Christmas menu for Bar 44 and being a Spanish style Tapas bar, it went down a treat,” Joshua Powell

45 ml (1.5 oz) Chorizo-infused Bulleit Bourbon*

15 ml (.5 oz) Cranberry Vodka

1 dash Angostura Bitters

2 Dashes Angostura Orange Bitters

7.5 ml (.25 oz) Gomme syrup

40 ml (1 oz) Cranberry juice

1 Chorizo and Orange peel skewer, as garnish

Stir over ice and strain into an ice-filled Old-Fashioned glass.   Add the garnish. 

*Chorizo infused Bourbon:, fry off some diced spanish chorizo in a small amount of oil for a few minutes. Add a tablespoon of Picante (hot) paprika. Stir well and then collect the oil. Add 6 ounces of chorizo oil for every 70cl bottle of bourbon.  I used Bulleit as I find other sweeter varieties added too much nutty taste to the end product.   Let sit and stir occasionally then put in the freezer for 2 hours to set the fat. When fat has separated, remove it from bourbon and filter it through coffee paper.

Chorizo and Cranberry Old-Fashioned

gaz sez:  This one was just too crazy to ignore, right? Chorizo-infused Bulleit bourbon, indeed!  Mind you, I do love chorizo, and I loves me some Bulleit bourbon, too, so . . .  This drink will knock your socks off.  I never tasted anything like it in my life.  Just fabulous.

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