Spice up your cocktail with gourmet eats
Heart of The House Cincinnati
Kitchen 56 is about creating the heart of the house and bringing a chef's cuisine and a mixologist's cocktails together, creating masterful pairings. This month, we visit Cincinnati, a city exploding in culture, food & beverage, hospitality, and fantastic industry talent. Chef Bob Grace is steeped in rich, southern cooking with farm fresh ingredients. Bartender Pamela Brinkmoeller is a Cincy native skilled behind the bar.
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- Chef Bob Grace's fantastic recipe!
- Cocktail pairings by bartender Pamela Brinkmoeller!
Togarashi and Jagemeister Spiced Pork Bao buns
Chef Bob Grace
Tell us the inspiration behind the recipe.
This dish is inspired by my love of Asian cuisine and foods that you eat with your hands. While I do love fine dining, I will always have a special place in my heart for food that is simple yet sophisticated. Bao buns are great way to have that, with the intense flavors and yet approachable presentation. Cincinnati has such a diverse culture this is a tribute to that.
Tell us why Jägermeister Cold Brew or Jägermeister Original works in the recipe.
The anise, ginger, clove and all around flavor of Jägermeister works great in this recipe because of the fattiness of the pork. Pork is a great vessel for carrying spices from any part of the world. You add with that, the crisp clean pickle, the bao to transport it and you have yourself a great bar snack.
Tell us why you love your city.
Cincinnati is a city that has something to prove. The character of this city is something that you won’t find in many places. It’s a place where the people are proud of who they are and won’t take S*** from anyone. It has 3 major league sports teams and they all have been standing out with their performance.
The inspiration behind the cocktail creation.
From our chili to our pizza and ice cream, we take our food seriously, including our pork. Cincinnati is rooted in history and tradition; at times being nicknamed Porkopolis. This stems from the ease of access to the Ohio River when Cincy became the country's main pork supplier. Over the years, we have turned this tongue-in-cheek nickname into a legacy to support local artists and groups. With this cocktail, I wanted to use my artistic spirit to turn a conventional cocktail (The Bloody Mary) into one with unexpected tastes and flavors. The Jäger offers a surprising base full of herbs and spices that blends well with the Bloody Mary mix without getting overpowered. The -196 Doube Lemon Chuhai delivers a balance of acidity and sweetness. The pork belly garnish offers that special kick of sweet and savory.
Cocktail Name: Flying Pig
Bartender Name: Pamela Brinkmoeller
- 1 ½ oz Jägermeister
- ½ oz lime juice
- ¾ oz Chuhai
- ¾ oz bloody mary mix
Garnish: Lemon, lime, and pork belly and togarashi rim
Method: Combine Jägermeister, bloody mary mix, and lime juice - shake well with ice, and strain into a coup glass. Pour Chuhai over top, garnish.
What do you love most about your city?
We are known for our sports teams, breweries, and pizza, but Cincinnati is actually quite a romantic city. Our restaurants, Fountain Square, and the city views are full of amour. You can sample chocolate and make your own candles! From our ballet, symphony, museums, and parks; we have plenty of options to explore with your loved ones.