This week’s posts are (mostly) all focused on entertaining over the holidays. Enjoy!
Over the past year or so, bourbon cocktails have become my go-to (I enjoyed a potent one with brunch at The Publican in Chicago — a tad strong for me as a morning drink, but I couldn’t resist!).
Wild Turkey 81 launched in Canada about a month ago and I had a chance to chat with associate distiller and Kentucky Bourbon Hall of Fame member Eddie Russell when he was in Toronto. Wild Turkey 81 was developed as a lower-proof, older whiskey (as compared to a previous 80 proof whiskey they’d produced), says Russell. “Something for the younger generation. Bourbon has been an older gentleman’s drink, and we wanted something that was mixable that would appeal to men and women, something light and easy to drink.”
And easy to drink it is (um, so easy that I didn’t even manage to snap a photo of my Bacon Maple Bourbon Sour during our chat at the County General…oops!). If you’re up for breaking out the shaker and preparing some delicious bacon syrup this holiday season, I highly recommend this recipe (and puh-lease invite me over if you’re serving these up!).
If you want to experiment with your mixologist skills, Wild Turkey 81, thanks to its citrus, vanilla and caramel flavours mixes well with similar ones. As for pairing it with food, think meat. Traditionally, bourbon goes with steaks, BBQ and ribs, says Russell.
And if you want to drink it like a Southern gent, Russell drink his bourbon on ice, “because I love the flavour and taste — I was born and raised on bourbon.”
The Bacon Maple Bourbon Sour
egg whites from 1 egg (3/4 oz. if using pasteurized)
1 oz. of fresh squeezed lemon juice
3/4 oz. bacon infused maple syrup (see recipe below)
2 healthy oz. Wild Turkey Bourbon
Shake vigorously with lots of ice in a cocktail shaker (about 20 seconds)
Strain into a glass (can serve with ice but best without)
Maple infused bacon for the garnish
Maple Bacon
ingredients:
1 lb. Thick cut bacon
500 ml. Maple syrup
method:
Evenly spread 1 lb. of bacon out on a baking sheet with parchment paper.
Bake bacon at 375 degrees for about 20 min draining all grease every 5 minutes or so.
(you don’t want to burn the bacon, but you do want to render off as much fat as possible)
After the bacon is done wrap it in paper towel and let sit for about 10 – 15 minutes to soak up any extra grease.
Afterwards cut bacon into bite size chunks and add to a medium size pot with maple syrup on medium heat with a lid.
Bacon and maple should infuse for about 20 min.
Stir occasionally, and try to not let boil.
When the bacon syrup is done, let cool at room temperature and transfer into an air tight container and keep refrigerated.
Syrup will last about a week.
November 29, 2012
For months, my friends and I have been trying to get ourselves over to Holy Chuck Burger but life kept getting in the way.
Last night, our burger dreams were answered. I had The Holy Chuck — their signature double beef patty with cheese, bacon and caramelized onions) and yowza! It is now my favourite in the city. It practically fell apart in my hands it was so tender and juicy. I think it may even replace the other burger that stands out in my mind as one of the best I’ve had, that being the one at Blackbird in Brooklyn.
I also had the nutella and salted caramel shake (how could I not, right?). It was delicious, but, for me, a bit rich and sweet it was hard to have more than a few sips of it.
We’ll definitely be going back — there are some other crazy (erm, decadent aka fatty) menu items we’re dying to go back to try, namely the deep-fried pickles with bacon panko crust (and no, none of us are pregnant) and the nutella and Lindor lollipops with whipped cream.
Oh, forgot to mention, we also shared the funnel cake. (Sure am glad I’m doing not one, but two, workouts today!)
Ambiance-wise, the restaurant is very basic, like your typical fast food joint — but really, you’ll be so busy having a love affair with your burger that your surroundings will become foggy anyhow. I did enjoy their signage, though:
Holy Chuck Burgers, 1450 Yonge St., Toronto, 416-96-CHUCK
April 4, 2012
