Is it weird to describe a cocktail as “hearty.” That was the first thing that came to mind when we heard about this creation from Toups South. However, it comes from James Beard Award-nominated Chef Isaac Toups’ restaurant inside the Southern Food & Beverage Museum in New Orleans so it makes sense. Beverage Director Bryson Downham created this last fall so we’re not 100% sure its on the menu there but it seems easy enough to make at home. We all have 2 lbs or pork lying around, right?
Ingredients:
- 2 oz. Pork-washed whiskey*
- ¼ oz. Simple syrup
- 2 dashes Suze original bitters
- 4 dashes Apple bitters
*Pork-washed whiskey
- 2 lbs. Pork belly
- 1 ea. Bottle of whiskey
Instructions:
For pork-washed whiskey, render 2 lbs. of pork belly and reserve fat. Use rendered fat to soak in bottle of whiskey. Store in fridge for three days. Filter with cheese cloth or large coffee filter.
Once the pork-washed whiskey is ready, build in rocks glass and stir. Express an orange peel for garnish.
Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLcocktail. Please drink responsibly.
