Kitchen 56
Spice up your cocktail with gourmet eats
Chef Alec Collins Nov 21
Chef Alec Collins
ROAST SPATCHCOCK TEA CHICKEN W/ JÄGERMEISTER RED EYE GRAVY & ROASTED MUSHROOMS
Nate Laird's Cocktail Pairing
“Laird’s Leftovers”
Nate's Cocktail Inspiration
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Chef Alec double feature.. say what?! As I already went over in our last edition of BTS, I absolutely love this man. Needless to say, I was so stoked to get to make cocktails to go with his food again! So as we were riffing ideas for his Friendsgiving dishes, he suddenly wanted to do a whole darn meal. So in the spirit of Friendsgiving, I wanted to make a cocktail that paired well with his dishes while still being a cocktail you could forage the ingredients for at a Friendsgiving feast. So without further ado, I give y'all "Laird's Leftovers." This cocktail is just a great riff on a classic sour cocktail, but we're keeping it festive with some cranberry sauce and rosemary to liven it up a bit. This cocktail has enough tartness to cut through the fattiness of the dark meat, enough sweetness to bring you back from the savoriness of the mushrooms and the chicken skin. Then the herbaceousness of the rosemary in the drink and on the nose to bring it all together. This cocktail is just a great sipper for whatever may land on your plate.
Recipe:
- 1 Part Jägermeister
- 1 Part Bourbon
- ¾ Part Lemon
- ½ Part Ginger Syrup
- Heaping Barspoon of Cranberry Sauce
- ¼ Sprig Rosemary
Glass: Rocks
Garnish: Rosemary (Optional: Ignite it!)
Method: Combine all Ingredients +the into Shaker tin. Fill with ice. Shake Vigorously/ Double Strain into an ice-filled rocks glass. Garnish & Serve.
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Nate's Tips & Tricks:
Some easy ways to play with this cocktail:
- Don't like cranberry sauce? See if you can find some winter berries or reach for your favorite jam or marmalade!
- Want a more pronounced rosemary flavor? Muddle the rosemary into the drink instead of shaking it in the tin.
GRAB YOUR TOOLS & LET'S MAKE IT!
Growing up in Philadelphia, I've always been surrounded by food. I was raised vegan and from an early age, my mother taught me to cook simple meals for my family. My constant need to learn led me to teach myself more advanced cooking techniques. This ultimately led me to cooking as a profession. Food is no longer a means to an end. Every new dish, new restaurant, new vegetable, can teach me something. Every meal adds to my experience. I've grown not only as a cook, but as a person because of cooking. Simple skills like time management and prioritization were learned in kitchens. More importantly, I learned to appreciate simplicity over flair, to understand nuance, not just in my food but in daily life.
Nate got his bartending chops working in Dives, Clubs, and Craft Cocktail bars in Reno, NV.
From there, he went on to execute craft cocktails at some of the largest music festivals in the country, and in 2016 hung up his tins to join Jägermeister. He's an avid Cyclist, Gamer, and self-proclaimed funny guy.
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