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Bloody Mary Punch

Bloody Mary Punch

Local Flight - Sn 1/Ep 5Local Flight - Sn 1/Ep 5

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Shawn visits Chicago, to meet Will Duncan of Dusek's - a bar and restaurant doing amazing things with local ingredients - and makes a spicy Bloody Mary inspired punch.

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Transcript

- I'm Shawn Thomas and this is Local Flight. A show where I travel around to some of the best bars in the country to meet amazing mixologists and challenge them to create innovative cocktails using unique local ingredients. In this episode, we're using local summer veggies to create a big, bold Bloody Mary. I'm in Chicago, a city known for its incredible street food and an impressive list of top bars and restaurants. There are over 200 neighborhoods here with so many diverse offerings. Today, I'm headed to Dusek's a bar and restaurant located in the historic Thalia Hall. There, I'll be meeting bartender Will Duncan. I'm Shawn. - Nice to meet you, Shawn. - Nice to meet you. So word on these Chicago streets is you guys are doing some pretty interesting things here at this bar. - Dusek's Board & Beer is a beer-focused restaurant. So our cocktails are beer-inspired, we like to say. - Oh wow. - Yeah. So many of them contain beer. If they don't contain beer they're made with brewing materials beer-making products. - I'd love to try an example of what you're talking about. - Well, I'll show you something. _ [Shawn] Great. - [Will] We're gonna start with our Malted Grapefruit Cobbler. - Sounds great. - [Will] Yeah. - What's a cobbler? - A cobbler is a class of drink from the late 1800s. Right around this building was built actually. They're all based on fortified wines. - [Shawn] Okay. - We're using Italian sweet vermouth in this one. - [Shawn] Alright, great. - [Will] An ounce and a half. - [Shawn] Perfect. - I'm gonna combine that with a little bit of fresh squeezed and fine strained grapefruit juice. An ounce and a half as well. And here's our sort of beer reference. We use malt syrup, that's based on barley malt and nice and sweet. - [Shawn] Wow, I'd love to try a little bit of that. How do you make the barley with syrup? - We actually start by bringing in an extract product that's common in the baking world water it a bit and then make drinks with it. - It has the mouth-feel of like a molasses like a heavy molasses. - [Will] Absolutely, yeah. And the grains are really present, right. It smells a little bit like breakfast cereal or beer. - It does. It does. - [Will] We're gonna finish this off with a little bit of a Chicago Darling, Malört liqour. I'm gonna put a half ounce. - [Shawn] Okay. - [Will] The word Malört is Swedish for wormwood. - [Shawn] So like an absinthe in a way. - [Will] Indeed, but a good bit more better. - Okay. - And with this drink, I dry shake it cause it's gonna be built on crushed ice. Simply pour that shaking cobbler right over the crushed ice like this. - [Shawn] That's amazing. - And then, we're gonna garnish it with fruit and mint. Alright? We've got grapefruit and cherries there. Smack that mint just little bad. - [Shawn] It's been very bad mint. - And then, I always like to sneak the skinny straw right in by the mint so that the customer kind of has to sniff it when they go in. - I love that. - So this is the Malted Grapefruit Cobbler here at Dusek's. Please enjoy. - Thank you very much. - Yeah, my pleasure. - [Shawn] Well done. - [Will] Alright, thank you. - Really bright upfront. Grapefruit juice flavor. I get the Malört just as a highlight. That's a delicious cocktail, my friend. - Thank you. - Now, who is John Dusek's? - This property, Thalia Hall, where Dusek's is located was built by a bohemian immigrant named John Dusek at the turn of the century. The building was completed in 1892. Where we're standing now is where he operated his family tavern. - It's obvious that you guys pay homage to the local history here. Do you guys work with local ingredients as well? - You better talk to Chef Hillary. She'll take care of you. - Alright, fantastic. I'll be back. - [Shawn] I found Chef Hillary at the restaurant's open flame brick ovens where she was in the process of cooking up some of their local specialties. Hi, I'm Shawn. - Hi Shawn, I'm Hillary, nice to meet you. - Hillary, nice to meet you. This is great. What is this? - It's BrickWood oven. We use oakwood, which is a super neutral wood. It just burns a really, really long time. This is super intense ambient heat which not a lot of places get to work with here I get this opportunity to raise things at like 800 degrees. - Wow. - Charring things, it's really, really fun. I think people are really afraid to char things. They're afraid to see black on their food. It's delicious. - Sure. - Especially when it's done correctly. - And you're working with local farms? - [Hillary] Absolutely. We get the tropeas from Nichols Farms which is in Illinois. Tropeas are little red onions. They're originally from Italy. They're like super, duper sweet. Charring, it's a really, really good way to play up the sugars in the onions. The outside skins are pink, but they typically fly off. They're really, really tasty so I just make sure everything gets on the plate. - [Shawn] Are they on the sweeter side? - [Hillary] They have a really, really high sugar content. - [Shawn] That's great. - [Hillary] So this is the English pea risotto. It's basically a cream risotto with an English pea puree with a mixture of tropea onions pattypan squashes and some mushrooms. - [Shawn] That looks amazing. Thank you so much. - [Hillary] Enjoy it. - [Shawn] It's delicious. The onions are really sweet. It has more sweetness than it does savory. I mean, it's simple for sure but the ingredients that you're using and the way you built the dish it's pretty complex. To do simple really well is not easy. - No kidding, brother. - I'm gonna head back to Will, but before I do is there any other something that I could bring back to him just to keep him on his toes? I feel like, aside the tropea onions what else can I bring him back? - Let's get him. So we'll get him some roasted asparagus some baby zucchini agrodolce and some pickled garlic scapes. Let's see what he does with these things. - [Shawn] Great. - Best of luck. - Thanks. - [Shawn] Alright Mr. Duncan. I got some ingredients here and I honestly have no idea what you're gonna do with these guys, but voilà. - This definitely came from Chef Hillary. Looks like we're going down a savory path. - Savory? Okay, sure. - [Will] Why don't we make a punch? Actually, I've been doing some savory Vodka infusions. - Wow. - [Will] I've got charred tropea onion infused Vodka that I've been working on. Might make a good base spirit for you. Take a little bit of Vodka. Rest the charred tropea onions with the vodka for three days and it picks up all this color from the char and all this aroma. Every punch we make, we start with what is called an oleo saccharum. Oleo saccharum is Latin for oily sugar. That is kind of the base for most punch recipes. - Punch is actually a bastardization of the Hindi word patch, meaning five. - [Will] That's correct, yeah. - And I believe it's spirit, sugar, water, lemon tea or spices. - Nailed it. - Yeah. - You've been doing your research, bud. - I think, yeah. - Yeah. Those five flavors are balanced in every batch of punch and its our goal with all of the punches that we serve to balance those five flavors in kind of a harmonious way. - [Shawn] Sure. - [Will] I'm gonna combine these peels here with a little bit of sugar. Give it a little bit of a stir and a pound. It's gonna want to pull these essential oils right out of the lemon peels. I've got some chili flake and some, a little bit of silvery salt and some horseradish here. - [Shawn] That's a spicy punch. - [Will] Normally, you know, this process I would let it rest for an hour and come back and muddle it every now and again but what we want to do to kind of melt the saccharum into the punch base. I've got two cups of pipe hot water. - [Shawn] Boot. - [Will] I'm gonna strain this mixture so you can separate the peels and the spices. - [Shawn] I'm just gonna hold this up feel like I'm helping you. - You are. Thank you so much. - [Shawn] You're very welcome. - Set that aside. We're ready to go ahead and assemble the rest of the punch. I have that tropea onion infused Grey Goose right here. - [Shawn] Wow. - [Will] Eight ounces of fresh squeezed and fine-strained lemon juice. Balance that sweetness, brighten it up. This is a puree and strained San Marzano tomatoes. - [Shawn] It's starting to resemble a bit of a Bloody Mary of sorts. - [Will] It is, isn't it? Yeah. Spice it up just a little further. - [Shawn] Okay. - I've got a little bit of Chef's house-made hot sauce. Little sour note and quite spicy. We're gonna weaken just a little bit more so I've got a couple of cups of ice-cold water here. Just a little bit of ice to chill it down. Give it a good stir. Pretty nice. And I'm thinking that those vegetables that you brought over from Chef will be a perfect garnish. We're gonna prop that right up on the side there looking pretty, look at that. - [Shawn] Amazing. That does look nice. Wow. The tropea onion infusion that you did always acts like a Worcestershire would be in a Bloody. It has that savory and that salt. The spices shine through. They definitely complement the Vodka in that way. Fantastic work. - Beautiful, thank you. Yeah. - You would have to name this. - I think it's morning time inspiration. I think we better call it Brunch Punch. What do you think about that? - Consider this drink named. Thank you so much. You guys take what you do here seriously and I appreciate that. - You are welcome any time. Next time you're in town come back and see us. We'll take care of you. - [Shawn] I will. I will for sure. - Cheers. - Yeah, cheers. Take it easy, Will.

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