101 Best New Cocktails: Jack and Ale Pie by Robert Merjavy, Kings Grill At The Best Western Premier Queen Hotel, Chester, Cheshire, England, UK
Jack And Ale Pie
Robert Merjavy, Kings Grill At The Best Western Premier Queen Hotel, Chester, Cheshire, England, UK
“Jack And Ale Pie is a drink for the men but drastically favorite by the women as it is enormously tasty. The only garnish acceptable for this beauty on the side with grated nutmeg is a home-made Jack Daniels No.7 infused baby steak & ale pie!!!
Weirdly delicious and highly recommended, just make sure you know how to make a proper black peppercorn sauce though.” Robert Merjavy
40 ml (1.35 oz) Jack Daniels No.7
15 ml (.5 oz) good quality maple syrup
1 dash Angostura bitters
2 barspoons creamy black peppercorn sauce*
1 free range egg yolk
grated nutmeg and baby steak and ale pie, as garnishes
Combine all the ingredients, give it a good stir or dry shake, add ice and shake until cold, double strain into a nice half pint beer glass, dust with the nutmeg, and serve with a baby Jack Daniels infused steak and ale pie! Do not forget the napkin and fork! Always serve with a smile please…
* Creamy Black Peppercorn Sauce
2 tablespoons of black peppercorns
100ml good VS cognac (I’m using Courvoisier VS)
60 g butter
100 ml (3.4 oz) beef stock
60 ml (2 oz) double cream (use heavy cream if you can’t find double cream, though it’s not quite the same–gaz)
1 teaspoon of English mustard
Crush the peppercorns slightly and heat them up slightly in a saucepan, add and melt the butter over medium high heat. Add the brandy and ignite. Allow the sauce to flame for about 5 seconds, then extinguish the flames, add the beef stock and English mustard and boil for 2 minutes.
Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the peppercorn sauce to boil, just reduce the sauce down slowly. Once the sauce is at your desired thickness, test for seasoning.
gaz sez: I’m so happy to see Jack Daniel’s in a god recipe, and this drink really stands out, so I’m hoping you’ll try it. It’s a shame that we don’t get double cream, to make the peppercorn sauce, in the USA, but it will be a bigger shame if you let that stop you from making this baby. As for the pie garnish, well, I made do without it!
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