Richard Blais' Corned Beef Whisky Drink
Ah, St. Patrick's Day, the day when people who aren't Irish celebrate Irish pride with food not known in Ireland and colored beer that would make most Irish blanch with horror. Corned beef and cabbage is not exactly a typical Irish dish, though it can be very tasty, but it's typically paired with Guinness, Harp or other truly Irish concoctions.
Enter Richard Blais, Top Chef and Top Chef Masters alumnus, former Iron Chef America contestant, Michael Collins Whisky spokesman and Atlanta-based chef about town. Not satisfied with beer slung from a tap (even with a nitrogen tap and no green food coloring anywhere in evidence), he decided to create the world's first drink actually based on corned beef and cabbage, the Corned Beef Collins.
The drink calls for whisky, sour mix, club soda, "corned beef extract" (i.e., pan drippings) and cabbage water (which always makes me think of Charlie and the Chocolate Factory). You're meant to smoke corning spice and cabbage stems and serve the smoke under glass to heighten the effect. No word on whether the addition of cabbage water prompts the internal wind to blow, if you know what I mean.
If you're curious, the recipe is available on the Irish Central website. If you try it, comment and let us know what you think. I don't think it's going to be a featured drink in my local bar anytime soon, mostly because the barkeeps would laugh their asses off if anyone ordered it.
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