Mustard Cocktails

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KaosDad
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Mustard Cocktails

Post by KaosDad »

Mustard Cocktails
Kraft celebrated National Mustard Day on August 2nd (it’s right behind Christmas in the list of important holidays) by creating mustard-based cocktails. Yes, these sound as gross as they…sound.

The Bubbly Carrot Cocktail
3 oz. carrot juice
1 tsp. GREY POUPON Savory Honey
4 oz. Champagne
Garnish - 1 baby carrot with greens attached

Mix mustard and juice.

Pour into champagne glass.

Add champagne and carrots.

Makes 1 serving.
I think I'm gonna hurl.
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Cowboy Joe
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Re: Mustard Cocktails

Post by Cowboy Joe »

Sounds like one for Oggar....doesn't he chug straight vinegar?

I might be able to do some sort of "mustard martini," but I don't think I could do it with champagne.

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Dodt
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Re: Mustard Cocktails

Post by Dodt »

sounds about as tasty as a black samuria.

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ThirstyBirdy
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Mustard's Last Stand

Post by ThirstyBirdy »

Rim the glass with mustard and salt...

-fill with anything.

Additions?😃
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ThirstyBirdy
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Re: Mustard's Last Stand

Post by ThirstyBirdy »

A morning drink I'm thinking...

-Beef broth
-whiskey
-DASH of tomato juice
-some beer
-plenty of Worcestershire sauce

Mushroom garnish.

Serve with mustard pretzels..
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ThirstyBirdy
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Re: Mustard's Last Stand

Post by ThirstyBirdy »

Another idea on this is....

Take it the mushroom taste route.
Like a peppery white truffle taste
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mistah willies
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Re: Mustard's Last Stand

Post by mistah willies »

ThirstyBirdy wrote:
Mon Nov 11, 2019 3:58 pm
A morning drink I'm thinking...

-Beef broth
-whiskey
-DASH of tomato juice
-some beer
-plenty of Worcestershire sauce

Mushroom garnish.

Serve with mustard pretzels..

Ah. You've been doing your research on this site, and that's always a good thing to do for any of us.

This post idea of yours recalls a recipe (with a big TL/DR wall of text at the beginning) form a daring soul. TO wit:
Palinka (RIP) wrote:
Mon Jul 22, 2013 9:43 am
This classic mix of beef consomme and vodka has managed to acquire an undeservedly tweedy reputation in Britain. It is often drunk hot, poured from a Thermos on crisp winter walks – the steam rising and mingling with the cloudy breath of walkers holding out their cups for a dose.
But served over cracked ice after dark it is a more dangerous beast. The Bullshot was probably invented in the 50s in the US, by someone with a twisted mind. Meat and alcohol. In a glass. With pepper. Oh yeah, and chilli.

It's Marlon Brando in The Wild One. It's Shane McGowan on an experimental day. In the early 70s, Malcolm McDowell drank it while publicising A Clockwork Orange. He "bundled in against the cold in a leather jacket," recorded one journalist, "[on his face] the beginning of a smile that never quite finished, he sat down and ordered a bullshot – bouillon and vodka."

I first had it in a tiny pub, just off Baker Street, a stone's throw from Regent's Park, on a snowy evening in London in the early 80s. As the vodka flush hit my cheeks, I was momentarily James Dean. And then I caught a glimpse in the back-bar mirror of a chubby Scottish git holding his cigarette like a square.

A Bullshot is best mixed with homemade broth, but don't let this stop you – it still tastes great with consomme from a can. There are many variations. If you have it heated, I think it needs a little saké or dry sherry in the mix to give it more body. Some people add orange juice, as well as lemon, to the mix - but, clearly, they have no sense of taste.

I like it strong, cold and straight, with a lot of Worcestershire sauce, a good squeeze of lemon. Although it is very good served warm (not hot or the alcohol will evaporate), especially of a cold Autumnal morning or after a Winter walk.

Make Your Own Bullshot

Serves 1

Ingredients

90ml beef consomme
60ml vodka
(10 -20ml saké or dry sherry, if desired)
A dash of Worcestershire (or dark soy) sauce
A squeeze of lemon
Tabasco and/or Cayenne pepper
Salt
Freshly ground Black pepper
(Dried chilli flakes, if desired)

Recipe

1) Mix all the ingredients together, adding Tabasco (and/or Cayenne pepper), salt, freshly ground black pepper and dried chilli flakes (if desired) to taste.

2) Shake with cracked ice and strain into a highball glass (NB this drink is supposed to be more boozy than a Bloody Mary but if you would prefer a slightly weaker version, simply add an extra 50ml of the consomme).

3) Repeat.

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ThirstyBirdy
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Re: Mustard's Last Stand

Post by ThirstyBirdy »

this mustard drink could work...

Like i say, salt and mustard could mix well with something... Mustard is hard to pair with.
Basically a Bloody Mary, but anew😉🤔 or just a bloody mary with salted hot sauce mustard on the rim?!
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I must have some booze. I demand to have some booze!- Withnail

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Re: Mustard's Last Stand

Post by Artful Drunktective »

I could totally see it. There appears to be a lot of cocktails utilizing mustard and I like thing on the more sharp end so why the hell not?
"Something's got to be done. We can't go on like this.
I must have some booze".


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