Iron Drunk: Astonishing New Drink Recipe Super Challenge!

Owasso Bulldog · Post by **Owasso Bulldog** » Tue Dec 05, 2006 11:31 am

Herringtini

Take your favorite vodka out of the freezer.

Fill a chilled martini glass.

Garnish with the tasty little bugger.

Now you got me craving one.

***** · Post by ***** » Tue Dec 05, 2006 12:37 pm

Yukon Cornelius wrote:Bloody Herring:

3/4 glass Clamato juice
2 pinches Horseradish
2 dashes Herring Brine
1 dash Worcestershire sauce
1 dash Tabasco sauce
1 tsp Olive juice
1 pinch Celery salt
1 pinch Black pepper
1 generous shot Vodka
garnish with Pickled Herring

Edit:

I've been told by a cajun friend that I need to use the spicy V8 instead of Clamato. I will test and post the results.

I support this idea

Post by **Badfellow** » Tue Dec 05, 2006 5:02 pm

Here is a photo of one popular US brand of pickled herring, given flavor by a mixed brine of salt, white wine vinegar and sugar as well as onions, black peppercorns and bay leaf.

To be honest, I am a bit surprised and rather impressed by the response and versatility you've all shown in utilizing an otherwise obscure garnish, or at best a lesser known bar food. Weigel offers us a simple pairing that is solid and honest, and very distinctly American, while the "Bloody Herring" pays careful consideration toward balancing it's own complexity.

Excellent work, drunkologists. For those of you who participated in the pickled herring seminar and super challenge, we'll be serving free whiskey and Pizza Rolls in conference room B.

Please consult your schedules for future super challenges.

berne · Post by **berne** » Thu Dec 07, 2006 8:58 pm

Badfellow wrote:Here is a photo of one popular US brand of pickled herring, given flavor by a mixed brine of salt, white wine vinegar and sugar as well as onions, black peppercorns and bay leaf.

To be honest, I am a bit surprised and rather impressed by the response and versatility you've all shown in utilizing an otherwise obscure garnish, or at best a lesser known bar food. Weigel offers us a simple pairing that is solid and honest, and very distinctly American, while the "Bloody Herring" pays careful consideration toward balancing it's own complexity.

Excellent work, drunkologists. For those of you who participated in the pickled herring seminar and super challenge, we'll be serving free whiskey and Pizza Rolls in conference room B.

Please consult your schedules for future super challenges.

This is why I still check the boards...

ScreamingToast · Post by **ScreamingToast** » Thu Dec 07, 2006 11:10 pm

Alright, I've managed to concoct something. Simple, yet delicious to the discriminating drunkard.

Pickled Buzzbarge

Ingredients:

Mezcal, Monte Alban would be my first choice but whatever floats your barge.

Pickled herring, of course.

Salt, margarita or Kosher

Fresh Lime.

Preparation:

You will need a rocks or martini glass, and this drink is served room temperature.

Cut lime into quarters and use a slice to juice rim of glass, dip glass in salt to salt rim. Start with two shots of mezcal and add the juice of one quarter lime. Add one slice of pickled herring and stir gently.

Slainte.

rune · Post by **rune** » Sat Dec 09, 2006 4:26 am

Herring drinks are always a nice change of pace, but it is the festivus time of the year.
These are great with SJ and eggnog:

Palmwine Drunkard · Post by **Palmwine Drunkard** » Sat Dec 09, 2006 12:36 pm

Damn!
All the recipes sound great, and I am seriously salivating.

But as a person of Swedish descent, may I offer a more traditional version?

Ice cold Akvavit, 3 shots poured into a tumbler.
One slice of white wine (NOT sour cream) pickled herring on the side.
Ready 3 capers.
Dunk the herring into the glass, take a sip. Down the herring, eat the capers, and finish the Avavit.

Repeat as necessary with flat bread and aged cheddar.

Beer chasers are always good.

Gods and Goddesses I miss these ingredients!

Great choice Badfellow!

Cheers!