In this installment of Liquor for Lightweights we explore the delicate art of the Meat Cocktail. This curiosity was first brought to my attention by our very own Surly Bartender who sent along a recipe for both a Pork Martini and a Vegan (yes!) Pork Martini.
A quick survey of on-line recipes includes a number of raw or cooked flesh-related beverages. Combinations range from the simple addition of beef bullion or beef stock in a cocktail to more complicated combinations including: crab meat martinis; beef ribs in a Bloody Mary concoction; the above-mentioned Pork Martini; Baby Mouse Wine from China; Eskimo Seagull Wine; and the Beefytini made famous by New Orleans’ Circle Bar. Of course oyster shooters and the portmanteau of clam broth and tomato juice must also be included in our survey.
The good news is that new food research has determined that marinating meat in alcohol (beer or wine) reduces cancer risk associated with heterocyclic amines (HAs). These carcinogenic compounds are found in meat that has been fried or grilled. Findings showed that alcohol-marinated cooked meat had 90% lower levels of two types of HA. With this discovery, DTR Food Service Laboratories are testing several new recipes to ensure guests will be treated to only the best BBQ meals featuring alcohol-marinated meats.
A phenomenal resort destination! To all who come to this happy place, welcome. Downtown Repalone is YOUR bar! "All I Wanted Was a Sink!"