Here I'll talk you through the recipes for three surprisingly tasty alcoholic meat drinks:
- Pizza margarita
- Salmon vodka
- Beef & horseradish Guinness
These alcoholic meat drinks contain both alcohol and meat. They are not suitable for children, teetotalers or vegetarians. Don't look so surprised.
Step 1: 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.
- 200ml tequila
- 100g chorizo sausage
- 100g of soft, stinky cheese - I recommend Quadrello di Bufala, Taleggio or Muenster
- Half a bell pepper
- Olive oil
- 40ml tomato juice
- 3 olives
- A handful of black peppercorns
- As above, but with an extra 25ml of pineapple rum
Step 2: Preparing the Meat, Cheese and Pepper
Coarsely chop the chorizo, pepper and cheese.
Step 3: Fry the Meat and Pepper
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.
Step 4: Bottle It
Transfer the meat, pepper and cheese to a glass bottle. Throw in a handful of peppercorns too.
Step 5: Booze and Infuse
Add the tequila to your bottle of meaty goodness. Leave it to infuse for 24-36 hours in a refrigerator.
Make sure your bottle is well sealed, as this stuff will develop something of an aroma. This is especially important if you share a refrigerator with someone else.
Step 6: Tomato Ice Cubes
While you're waiting for the tequizo to infuse, you can prepare your frozen tomato juice. Pour the tomato juice into ice cube trays of your choosing, and leave them in the freezer overnight.
I opted to make robot ice cubes using the molds left over from my chocolate Instructables robots project.
Step 7: Filtering
Strain the infusion through a fine cheesecloth into another glass container.
Step 8: Preparing the Olives
Take a slice of chorizo and cut it into thin strips, about an 1/8" across. Stuff three olives with these thin strips of chorizo and skewer them on a cocktail stick.
Step 9: Assemble and Serve!
Prepare a chilled margarita or martini glass with your skewered olives and a small slice of cheese.
Pour in the filtered tequizo and add a single tomato juice ice cube.
For a less potent cocktail, dilute with crushed ice or mineral water.
Step 10: Hawaiian Variant
If you'd prefer a sweeter, fruitier cocktail, add 25ml of pineapple rum to make a Hawaiian pizza margarita.
Step 11: Salmon Vodka
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.
- 750ml vodka
- 100g smoked salmon
- 2 tbsp dill weed
- Sea salt and black pepper
- Pickles, sourdough bread, cream cheese
Step 12: Season the Salmon
Tear the salmon into small pieces and sprinkle the dill weed over it. Grind a little black pepper and sea salt over it.
Step 13: Bottle It
Put the salmon pieces into a glass bottle.
Step 14: Get Stewing
Add 250ml of the vodka to the bottle, screw on the cap tightly and give it a shake. The mixture should go from looking like a clear mountain stream to resembling a murky pond.
Leave it in the refrigerator to infuse for 48 hours.
Step 15: Filtering the Fish
Strain the liquid through a cheesecloth to remove the salmon and the dill, leaving you with 250ml of pale brown, highly alcoholic liquid.
Step 16: Dilute It With... Vodka
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.
Step 17: Serve!
- Eat a slice of cream-cheesy bread
- Down the shot of vodka
- Chase it with a pickle
- Repeat until you attract bears
Step 18: Beefy Guinness
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
Step 19: Mix the Broth
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.
Step 20: Spoon in the Horseradish
Add 2 tbsp of horseradish and stir thoroughly.
Step 21: Strain, Strain, Throw Away
Strain the mixture through cheesecloth to remove any lumps of horseradish.
Step 22: Top Up and Leave to Settle
Use the remaining Guinness to top up the pint and leave it to settle. The horseradish will take a little longer to settle than your standard pint of Guinness, but it will form a similar creamy head.
Step 23: Bottoms Up!
Here are some of the Instructables gang taste-testing the drinks:
Just another day at the lab...