Spice up your cocktail with gourmet eats
Heart of The House Milwaukee
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 Milwaukee, a city exploding in culture, food & beverage, hospitality, and fantastic industry talent. Chef Mitch Ciohon is an award-winning Milwaukee Chef. Bartender Richard Domenget is a favorite amongst locals and tourists alike.
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- Chef Mitch Ciohon's fantastic recipe!
- Cocktail pairing by bartender Richard Domenget!
Chef Mitch Ciohon
Tell us the inspiration behind the recipe.
I was inspired to make this dish by a distant memory of a crispy confit fried chicken that I made in a past life. The impending feeling of fall that is surrounding Milwaukee pushed me in the direction of the warm, fired skin blanket that encompasses the delicious chicken comfit much like a warm flannel blanket would envelop me while sitting next to a campfire at my home in famous Bayview, Milwaukee Wi. As the dish came to fruition, I enjoyed its comfort with an Ice Cold Shot of Jägermeister followed by a Milwaukee beer.
Tell us why Jägermeister Cold Brew or Jägermeister Original works in the recipe.
Jägermeister is a wildly underused additive used in cooking as it has 56 herbs and spices, which can be drawn in any direction. Sweet, salty, Savory, etc. Anyone would be silly to not use Jägermeister in their cooking. In this dish, Jägermeister is used in the shellac sauce preparation along with maple syrup, orange juice, rice vinegar, mustard and Angostura Bitters.
Tell us why you love your city.
Milwaukee is the best. It’s my favorite place to be. Epic summers, beautiful winters. Milwaukee, unlike all other hospitality markets, is a family. Everyone is out to help each other. It’s not a competition. It’s all love.
The inspiration behind the cocktail creation.
Milwaukee in the fall lends itself to creative toiling’s of cocktails. The inspiration for this cocktail came to me as my bar is gearing down from a fast-paced summer and slipping into a more delicate season. The Deer Mount is a playful cocktail that is meant to be sipped and experienced with friends in a warm dwelling. Milwaukee’s fall season is about transitioning back inside as the temperatures plummets and enjoy the comfort of a mild-paced season. The Deer Mount is a spirit-forward cocktail that encourages the act of slowing down. The elements of this cocktail work together to give the feeling of warmth, friends, and family.
Cocktail Name: Deer Mount
Bartender Name: Richard Domenget
- 1 part Jägermeister
- 2 parts bourbon
- .5 part Lemon
- .5 part Maple Syrup
- 4 dashes apple bitters
- 2 dashes Fee Foam
Glass: Nora Glass
Garnish: Orange swath.
Method: Combine all ingredients. Shake until properly diluted. Double Strain into a chilled Nik and Nora Glass or coup. Garnish with orange swath.
Tips & Tricks: Fee Foam is a great non-egg alternative to achieve the frothiness and mouth foam of traditional egg white cocktails.
What do you love most about your city?
Milwaukee is a vibrant city with endless number of activities to do. Milwaukee is a place where you can expect to do something alone and leave with friends. Old friends that you’ve ran into by chance and new ones that happen to be bellied up to the bar.