Fish Drinks: Listeners take the bait
In our last episode, Brendan lamented the relative dearth, in the bartender’s canon, of “fish drinks” — cocktails with a fish component. After all, last year saw an explosion of interest in bacon-infused cocktails. Why not fish-infused? Especially since — this is my argument — fish are salty, like bacon, and salt+booze = awesome?
We asked our listeners to hep us to fishy tipples, and we were alternately intrigued and appalled by their responses. Feel free to add more in the comments, below. /RG
Matthew Conover, New York
You dudes asked for a fish cocktail. I had one that’s kinda close.
It was mezcal, plus a chaser made with the drippings from ceviche. The mezcal was smooth and the chaser was very spicy. They went together perfectly.
These guys made it: http://www.ilegalmezcal.com/
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Marc Chipault — Wisconsin
Wanted to draw your attention to the “Chubby Mary.” It’s basically a Bloody Mary served with an entire smoked chub garnish. It’s served at The Cove restaurant in Leland, MI (an historic fishing village on Lake Michigan).
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Sarah Peel — Beijing, China
There’s always the Canadian classic cocktail, the Caesar. Think a Bloody Mary with clam. It’s fantastic.
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Paul Maas - Michigan
Fish drink: “The Oysterbroid.”
First, start with an Ambroid — a shot glass of tequila with yellow mustard around the rim. This is named after a brand of model airplane glue.
Add a smoked oyster.
Both these drinks were invented by a stock broker in Vero Beach, Florida, who shall remain nameless.
Ambroids are actually quite good, especially if you’ve already had too much tequila.
Just a thought…How about a martini with an anchovy-stuffed olive?
04/14/10 7:27 AM
That is a very tasty thought.
I saw someone get a Sake’ and Soju layered shooter with a piece of Uni (that’s sea urchin roe) a Sushi restaurant. I didn’t try it myself.
Anything with Worcestershire sauce is really a fish cocktail right? Fermented anchovies make anything stuff delicious.