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Smoked Tex-Mex Cocktail

Smoked Tex-Mex Cocktail

Local Flight - Sn 1/Ep 9Local Flight - Sn 1/Ep 9

Shawn heads to Austin to check out one of the city's finest drinking establishments, and learn about Texas BBQ from the grandson of the legendary C.B. "Stubbs" Stubblefield.

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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 bringing Texas-style barbecue to the bar. People here in Austin have a reputation of being laid back, but when it comes to food and drink, they know how to get serious. At Bar Congress, award-winning mixologist, Jason Stevens, emphasizes house-made ingredients to come up with some of the most exciting cocktails here in the Lonestar state. Nice to meet you. - Pleasure to meet you, Man. - What a delightful bar. What are you guys all about here at Bar Congress? - Bar Congress focuses a lot on house-made ingredients, kind of a spoke boutique spirits, as well, too. - I'd love to try something on the menu. I'm gonna recommend for you like a light, summery bourbon sour we have called the Wynken Nod. For this guy we're using about an ounce and quarter tenure-aged bourbon, a French aperitif rose. We're using about an ounce. We're using a tiny bit of tart German chaser, a little under a quarter ounce right there to give it body and a little flavor. - Do you guys make that in house? - We do. Yes. - Great. - Fresh-squeeze lemon juice. We use a little bit of anise flavor. We use Herbsaints, and just four drops in there. - Okay. Is that a similar to absinthe? - There's some stylistic differences, but ultimately, as far as flavor goes, it's fairly similar. Using a ittle bit of it actually boosts red berries and red fruits, and so that cherry flavor becomes more cherry without it becoming super anise forward. And then finally dash it off with a little Peychaud Bitters. The Peychaud Bitters helps bring out a little bit more of that Herbsaint aspect,as well, too. - Yeah, awesome. - Give it a bit of a shake. Double strain. - Mmhmm. - Garnish with a lemon flag right there. - Great, and a little cherry. - Little cherry, too, Luxardo cherry. - Cheers. - Cheers. - Thank you very much. - Thank you. - That is a summer cocktail. - Yes, super light, refreshing. - Yeah. The bourbon in the fortified wine since they're, you know, nearly equal parts is real easy drinking. - Mmhmm. - Lemon and a cherry drive the acidity. - Mmhmm. Very much so. - Nice highlights of the Herbsaint and creole spice. Solid. - Thank you very much. - Absolutely. Talk to me a little about the drinking culture here in Austin as you see it. - Oh, Austin is a dynamic drinking culture. It's ambitious and adventurous and that's the way we like to see it, and the spirit that the bartenders put forth comes across with the customers very well. - One of the ideas I have about the American south that goes hand-in-hand with porch drinks is Texas-style barbecue. - Oh, 100%. Yeah. - So I'm gonna head to this local company by the name of Stubb's. - Mmhm, of course, yeah. You have to go to Stubb's. - They've been here for a long time and I'm gonna try to find an ingredient that captures the essence of Texas-style barbecue. - I like that, yeah. - I'll bring it back here and see what you can do with it in a cocktail. - Sounds great, I love a challenge. - Texas is full of famous grill masters, so I had to stop by Stubb's Barbecue, an Austin staple since 1968. Rocky Stubblefield invited me to taste some of his famous smoked brisket, seasoned with one of Stubb's secret recipes. Hey there, smells great in here. What you got cookin' up? - Brisket came just in time. It's actually about to come off now. - Oh, perfect. - There you go, that was smoked for 12 hours. Give you a good slice, here. Alright, wanna try this one out? - Wow, that looks incredible. Thank you so much. - Mm, no untensils needed for this. Unbelievable. What goes into making such delicious barbecue meat like this? Let me come around there and talk to you about it. - Alright, great. The man, the myth, the legend, Stubb's. -Yeah, Stubb that's my grandad. - And so how did he get his start? - He was a cook in the military, but he had his own restaurant he startted in 1968 in Lubbock, Texas. - Okay. - Once he got to Austin is when he actually started bottling the sauces. - And slowly became sort of a specialty of his? - Yeah, he actually started, he was selling out of the back of his Cadillac, you know, and it just grew and grew and now, you know, we just sell it pretty much every state, every store, even overseas. We make barbecue sauces, marinades, spice rubs, and liquid smoke. We have a total of 25-26 different items. - Wow. - Ours are all-natural, you know my grandad just pretty much, you know, what he had in the kitchen he threw in a pot to make his sauce and we kinda kept it like that. - That's awesome. Well, I'm looking for an ingredient that I can take back with me to make a cocktail. - Liquid smoke. You know, I think that might be perfect, you know, just a few drops and you got the smoked flavor. I can show you how it's made. - Cool. Lead the way. - You know, this is the Stubb's smoker and you know, we got mesquite wood over there in the fire box. To make liquid smoke, you're gonna take a pan with a hole in the middle like this and just a glass lid that you can put on top and you're actually gonna sit it on top of the chimney right here and then what you gonna do, you gonna take some ice and just sit it on top of here and it's actually gonna cool that lid off and as the smoke hits that lid it's gonna condense and the droplets from the lid are gonna hit that pan and that's liquid smoke. - I'll get that for ya. - Alright, you see we've got a few drops there. - Alright, here goes nothin'. - - Yeah, nice char and it tastes exactly like I imagined what mesquite wood would taste like. Do you have anymore that I could take with me? - Actually I have a bottle here. This is actually what we make at our plant. - That's great. Well, I wanna thank you for your time, Rocky, it was a pleasure. I think it's great you're carrying on your grandfather's legend, so thanks for sharing. - Alright, thanks for stopping by. - Absolutely. Who knew liquid smoke was so simple? The flavor is so concentrated with the mesquite wood. I'm excited to see how Jason mixes this into a drink. - It's like just smoke. - What are your initial reactions? - We've been playing around with the house, lightly smoked chimole. - Chimole? - Chimole is a sauce that you'll find in Central America. So, to start off, we're gonna use some Gray Goose vodka and we're gonna do a standard cocktail pour of an ounce and a half of this right here. We're gonna do some smoked chimole. So we're gonna do about an ounce of this right here. We make ours in-house. I use French apricot preserves, fresh-squeezed lime juice, and dried and smoked morita chilis. Kind of that sweet, spicy, tangy sort of thing all in one. We use roughly an ounce of ginger water as well, too. We're gonna use just a small dash of this Chinese five spice bitters. It's very strong, very flavorful. If I put too much in there, it will blow this thing out. And then, I think this stuff since it is so strong, I'm just gonna use a few drops of it. Give it a good shake. - Crushed ice. - We're gonna do crushed ice in this one right here and provide the needed dilution as the drink goes on. And then to reinforce the Chinese five spice element of it all, I'm using a fresh shiso leaf. If you're not familiar with shiso, it's kind of a Japanese basil. - Sure. - It's more black pepper to it all. - Thank you very much. - You're welcome. Cheers. - Can't wait to see what it tastes like. Wow, that chimole and smoke really go hand-in-hand. Savory, smokey, pairs really well with the Grey Goose. - Thank you so much. I appreciate it. - Solid work. Alright, so the last order of business is we need to name your cocktail. So what do you think? - Well, usually in the situation, if you offer me a challenge, I challenge you to come up with the name. So, what do you think? - Okay, alright, well, it has some Asian flair, it's Tex-Mex, it's deinitely inspired by Texas barbecue. I think it's an ancient Chinese proverb. - - "Where there is smoke, there's fire". - Wow, that's perfect. Yeah, 100%. - Where's There's Smoke, There's Fire. I love it. Delicious drink. - Thank you so much. - Jason, thank you. - Pleasure meeting you. - It was a pleasure being here. I wish you well, and until next time. - Yeah, definitely, hope to see you soon. - Alright. Cheers. - Cheers.

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