Today my entrepreneurial friend in Washington, D.C. sent me the following Poutini cocktail recipe in an email message.
He tells me he's starting up a poutine and chicken restaurant called Curds 'n' Birds at the intersection of Wisconsin and M Streets in the upscale neighbourhood of leafy Georgetown.
"I had the bartender at Curds 'n' Birds whip up his signature drink--the Poutini--for your blog readers," he said of the photo of the muddy concoction, which is shown above.
Poutini Recipe
4 oz (118 ml) Smirnoff's beef-flavoured vodka
2 oz (60 ml) DeKuyper Gravy Schnapps
1/2 oz (15 ml) Bailey's Irish Potato Liqueur
Mix well in shaker, pour into a chilled Martini glass, and garnish with a generous cheese curd.
"Of course, the real purists put in a generous amount of shredded beef, firmly believing that it's not really a Poutini unless you need to chew it," he explained.
"And I'm sure you're aware that for drinkers who prefer seafood to beef, we offer the Sardiney Poutini -- uses a fish-flavoured liqueur."
He promises to share the bartender's recipe for the Vegan Poutini at a later date ~
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6 comments:
Sorta makes me wanna vomit...I think I'll stick to regular poutine thank you. And none of that Acadian weirdness. Cause while I'm sure they're a lovely lovely people, their take on poutine looks like what poutine looks like after it's already been chewed and digested. Mmmmm...now I'm oddly craving poutine. Srange....
Hey Kat,
My friend says you are welcome to share the Poutini recipe with bartenders in Madison.
I tried this recipe but my poutini did not turn this delicious looking gravy brown ... what am i missing? did you blend yours to get this beautiful consitency?
Remember, in the classic poutini lumps are good, so don't worry about over-blending it. As for coloring, it's the Gravy Schnapps that adds the nice brown, so make sure you got the BEEF Gravy Schnapps, not the Chicken Gravy Schnapps. But in the end, poutinis are like Cosmopolitans -- the acceptable color range is pretty forgiving, and light brown is just as good as dark brown. Enjoy!
thanks bb ...your words are very encouraging. i have collected supplies and am preparing to create variations on the theme. i'll keep you posted.
As one more bit of evidence that the poutine is becoming the next hot cocktail, I see our local liquor store is now sellint two different brands of ready-mixed poutinis -- all you have to do is pour and add the cheese garnish. Of course, as is always the case, these aren't nearly as good as the ones you mix yourself.
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