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