Inspired by the grilled cheese martini now available at Beecher's Handmade Cheese in New York, I wanted to make a savory cocktail that evoked all the flavors of a good pizza. After much experimentation and a couple of terrible hangovers, I developed a slightly Mexican take on pepperoni pizza and alcohol:the pizza margarita.
The base of this drink is tequila infused with chorizo, yellow bell peppers and strong buffalo cheese. This makes an interesting and very drinkable spirit on its own (known here in the lab as "tequizo"), but can be rounded out to full cocktail with a little frozen tomato juice and, depending how strong you like your drinks, crushed ice or mineral water. It should be garnished with chorizo-stuffed olives and a wedge of cheese.
An ordinary margarita would contain Cointreau or Triple Sec as well as fruit (lime) juice and tequila, but I found that the sweetness and citrus notes detracted from the true pizza experience. For people who prefer a slightly sweeter cocktail, I recommend the Hawaiian pizza margarita, a variant that includes pineapple rum.
100g chorizo sausage
100g of soft, stinky cheese - I recommend Quadrello di Bufala, Taleggio or Muenster
Fry the chorizo in a little olive oil over a medium heat. Once the chorizo has browned and the oil has turned red, toss in the peppers and continue to cook for a minute or two. Don't worry if the chorizo looks slightly charred; this is actually desirable, as it will as a flavor reminiscent of slightly burnt pizza crust.
This drink is intended to evoke the experience of being stuck in a tiny hut in the far-eastern Russian tundra, with nothing to live on except vodka and cured fish. So many happy memories... Salmon and vodka go together as naturally as bread and butter (indeed, they are seen by some people as suitable dietary replacements for bread and butter), so why not combine their flavours in a single glass?
The result is a bracing, but delicious vodka shot with wonderful aftertaste of salty fish. Unusual, but guaranteed to leave you wanting more.
Salmon vodka is best served with pickles, bread and cream cheese.
You'll now have a small batch of very intensely fishy vodka. At this intensity, the fish taste is rather overpowering, so use the remaining 500ml of vodka (you haven't drunk it yet, have you?) to dilute it to a more sensible fish:vodka ratio. This is, of course, a matter of taste. I found that a 2:1 ratio of pure vodka:fish liquor worked very nicely.
Beef and Guinness pie is an incredible comforting winter recipe from, you guessed it, Ireland. It combines the rich, burnt tangy flavor of Guinness with the savoury, meaty taste of beef to stunning effect. This drink is a twist on the traditional recipe, turning it from a steaming hot winter dish into a cool and refreshing summer's pint.
The recipe for Beefy Guinness is very simple. The main flavour, beside the Guinness itself, comes from horseradish. If you like wasabi peas, you'll love Beefy Guinness!
1 pint of Guinness
50ml of beef broth
2 tbsp horseradish sauce
Start by adding half your pint of Guinness to 50ml of beef broth and stirring them together.
The Guinness will be turned quite flat by the stirring and straining that you're about to put it through, which is why you're only using half the pint for now. You'll add the other half later to put some fizz back into the drink.