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Warren Bobrow’s Cocktail Hour: Hardwood Grilled Bacon, Local Pork and Bourbon

Last night was one of those pristine late spring nights that should go down in the history books as being most pleasurable.

Earlier in the day I visited Hoeffner’s in Morristown, NJ.  Hoeffner’s is the last remaining German butcher in the area.  What they do with local pork is beyond salubrious.  Their bacon is smoked over hardwood until it sings of the place.  Their pork chops, kissed by my charcoal grill, hanging on every bite-as if I would never dine on them again.  This is not supermarket meat!

Steve Hoeffner, the proprietor along with his brother Marty continue the tradition from their late parents of providing absolutely the finest PRIME Beef, Lamb, Pork and Murray’s (Pennsylvania) chicken.  They are master sausage makers as well.  You could say that I’m a BIG FAN.  My grandparents did much business with the Hoeffner’s since the 1940′s.  I was raised on their meat and eat it as often as I can.  Edible History is what this is called.

Steve cut me two gorgeous pork chops, one inch thick for the grill.

I always cook over hardwood coals.  No gas grills in this home.  EVER!

If you want a really surprising taste treat, may I please suggest grilled bacon.  Never cook it directly over the coals, but on the other side of the coals.  The grill will be plenty hot.

It should look like this when the bacon comes off the grill.

The crunchy bits are savory and delicious!

And with a glass of 15 year old and the 20 year old Pappy Van Winkle Bourbon, the experience is just sublime.

Sure I tasted some Four Roses.  It was perfect with the softer flavors of the risotto.  A wild mushroom and saffron risotto at that with grilled zucchini and eggplant!

So what cocktail is on the menu?

May I suggest something I call the Summer in the City Cocktail.  This little number is made with White Whiskey.  White Whiskey is un-aged Bourbon.  Corn  Whiskey.  Moonshine.

Summer in the City

Ingredients:
2oz. Hudson New York Corn Whiskey
3oz. freshly made sweet black tea (your choice)
3oz. Apple Cider (I prefer unfiltered, fresh cider)
1oz. Royal Rose Three Chilies Syrup ( a nice burn in this syrup, spicy simple syrup)

Brew tea, let cool. Sweeten with cane sugar.

Add Apple Cider to the sweet tea.

Mix in Hudson New York Corn Whiskey, then add the Royal Rose syrup.

Shake and stain into a tall cocktail glass with rock ice. Garnish with a slice of grilled apple.

Sip and relax.

http://www.cocktailwhisperer.com

 

 

 

Warren’s first book, Apothecary Cocktails is being published by Quayside/Rockport in November 2013 for the Xmas season. He has published over three hundred articles on everything from cocktail mixology to restaurant reviews in NJ Monthly Magazine. (Served Raw, Drinking in America, DrinkGal.com, Bluewater Vodka, Purity Vodka, Botran Rum, Orleans Apple Aperitif, Marie Brizard, Art in the Age: Root, Snap, Rhuby, Hendricks Gin, Sailor Jerry Rum, Tuthilltown Spirits, Bitter Cube, Bitter Truth, Bitter End-Bitters, Bitters, Old Men…etc. etc.)
He’s written food articles and news for Edible Jersey, Chutzpah Magazine, NJ Monthly, Serious Eats, Daily Candy (Philadelphia) Rambling Epicure (Geneva, Switzerland)
Warren is the cocktail writer/mixologist for Foodista. He is a former trained chef who began as a dishwasher/potscrubber. He has also bar-tended at the four star Ryland Inn, located in NJ.
Warren is the On-Whiskey Columnist for Okra Magazine in New Orleans.
He is also a Ministry of Rum judge.
Warren is a self-taught photojournalist and shoots with the venerable Leica M8.

 
 

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