Infusion of the Month: Bratwurst-Infused Vodka
It's still BBQ season, and you've worn everybody out on hot dogs and PBR. Finish the summer with some sizzle instead of the same old shit, because we've discovered you can, in fact, improve most anything with meat. You're welcome.
How to infuse meat into liquor:
Adding meat to your favorite spirit is extremely easy with a process called fat washing. You take fat, and add it to liquor, let it infuse for a few hours, freeze it, and then separate the frozen fat from the liquor using a coffee filter or a cheesecloth depending on how fancy you wanna get. You can do this with just the fat or the whole piece of meat, be it bacon, steak or even a bratwurst.
It taste and smells pretty much like you'd expect it to; meaty and full of alcohol. The charred, fatty sausage spices are the first thing you taste, and then it eases back into straight alcohol.
You really wouldn't want to just take shots of this; it's a mixing liquor, a novelty, a "Hey, remember when we had those bratwurst bloodys at Brian's house?" kind of thing. We're gonna get all fancy on ya and make a motherfucking beer cocktail just to prove it how worth it this concoction is.
Here's how it works.
- 1 oz brat vodka
- 1/2 oz sauerkraut juice
- 1/2 can beer (white, wheat or IPA)
- Rimmed class with a dry mustard/salt mixture
- Cooked brat garnish
Mix the ingredients with ice in a martini shaker, being careful because the carbonation may pop the top right off.
The wheaty-yeasty beer is kind of like a bun for the brat vodka. The innate sweetness in a wheat beer subdues the fatty texture of the liquor. The sauerkraut tones down the alcohol flavor, giving you a savory beer drink that tastes a lot like a brat, just without the chewing. America!