August 29, 2012 Slideshows » Food & Drink

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Patrick Henagahn makes the I Must Have Flown the Coop 

Andrea Bauer
Pour two ounces of Balvenie 12-year-old single-malt scotch into a mixing glass.
Andrea Bauer
Add half an ounce of Punt e Mes Italian vermouth.
Andrea Bauer
To that add half an ounce of chicken bouillon.
Andrea Bauer
Henaghan used a combination of no-sodium powder and a regular blend to make his bouillon, which he triple-clarified, straining it through cheesecloth three full times.
Andrea Bauer
Add a quarter ounce of maple syrup infused with black pepper and thyme.
Andrea Bauer
Then add three dashes of Fee Brothers Aztec Chocolate bitters. "It was the only thing we found that could cover up" the "fake chicken flavor," said Henaghan.
Andrea Bauer
After adding two dashes of Angostura bitters, Henaghan pulled out his cayenne tincture, high-proof vodka infused with cayenne pepper.
Andrea Bauer
Add eight drops of the tincture to the drink.
Andrea Bauer
Pour into a shaker over rocks, cap, and have at it.
Andrea Bauer
Add half an ounce of porter to the drink and stir gently.
Andrea Bauer
Double strain into a cocktail coupe. (Henaghan rimmed half of his with additional bouillon powder.)
Andrea Bauer
Garnish with brandied cherries speared on a chicken wishbone.
Andrea Bauer
The I Must Have Flown the Coop, so-named because, Henaghan said, "I went a little crazy."
5/13
Andrea Bauer
Add a quarter ounce of maple syrup infused with black pepper and thyme.
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