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Photo by Theresa Stanley
As the leaves turn, it’s a good time to reimagine cocktails typically served at gatherings. Mulled wine and cider are the usual hot beverage suspects, but a new kid in town is shaking up the cool-weather craft cocktail world.
Popular in New York and Los Angeles, the broth cocktail is a culinary-based aperitif that is meant to stimulate the appetite. Savory in nature, the rich and flavorful old-school broth can feel like an appetizer course while also taking the edge off the chill of changing seasons. Usually served to guests at holiday dinner parties before the meal, this drink is equally perfect for the morning after a celebratory gathering.
Broth can be made at home and used as the base
for food recipes; it can also be frozen, so make a large pot for the season. To achieve restaurant quality, broth needs to slow-simmer for a day. Alternately, broth can be purchased from chefs or bought at grocery stores, but if buying at a store, choose the low-sodium option. Chef-prepared broth has only a trace amount of added salt.
Broth is a Far East tradition and full of nutrients. Paired with a barrel-aged spirit, it can provide a shot of warmth and comfort as fall fades to winter.
Ingredients:
• 4 cups hot beef broth
• 1/2 cup bourbon or scotch
• Dash of chili oil
Method:
Warm prepared broth by bringing to a slow simmer. Broth is ready to serve when steamy. Combine broth and barrel-aged spirit in a teapot and stir gently. Serve in a teacup, coffee mug or broth bowl. Add dash of chili oil to the top of drink. Cheers! cc