THE BEEF WELLINGTON COCKTAIL

Gordon Ramsay, Drink Your Heart Out

Next up in the Baker's Dozen lineup is our Beef Wellington Cocktail, reimagining the revered classic dish into an umami-packed savory stirred drink. At first glance, this cocktail might seem unconventional –even a bit outlandish– but we love a good challenge. This took some trial and error, but the well work was worth it.

THE PROCESS

BEEF FAT WASHED COGNAC & MEZCAL

At the forefront of this creation is fat washing Mezcal and Cognac with beef tallow that’s been infused with mushrooms, dijon mustard, and herbs. This process imbues the spirits with a rich, umami character and a velvety texture.

INGREDIENTS + METHOD:

  1. Add enough beef tallow to a saute pan to coat and add 2 large portobello mushrooms finely chopped and saute. As mushrooms begin to soak up the tallow add 4 oz tallow and 1 tablespoon each of thyme, oregano, rosemary and dijon mustard. Mushrooms should be fully cooked down at this point.

  2. Strain out the herbs and mushroom to be left with a flavored tallow. 

  3. Combine 4 oz of flavored tallow with 500ml each of Banhez Mezcal Espadin and Maxime Trijol Cognac VSOP.

  4. Let the mixture infuse for 4 hours at room temperature and then put in the freezer overnight. 

  5. Pull from freezer, crack the fat that’s frozen to the top and strain through a fine mesh strainer and bottle.

BALSAMIC DEMERARA

A rich blend of balsamic vinegar and Demerara sugar, creating a syrup with a perfect balance of sweet and tart.

INGREDIENTS + METHOD:

  1. In a saucepan, combine 200g balsamic vinegar, 200g water, and 600g demerara sugar.

  2. Heat gently until the sugar dissolves completely.

  3. Cool, bottle, and store refrigerated for up to 2 weeks.

HERB TINCTURE

INGREDIENTS + METHOD:

+ 375ml Everclear (or similar high-proof alcohol)
+ 1g dried oregano
+ 1.5g fresh thyme
+ 5g fresh rosemary
+ 2g fresh Italian parsley
+ 1 bay leaf
+ 0.5g whole black peppercorns

  1. SANITIZE A JAR: Clean a glass jar with a tight-fitting lid.

  2. PREPARE THE HERBS: Rinse the fresh herbs (thyme, rosemary, parsley) and pat them dry.

  3. COMBINE INGREDIENTS: Place the dried oregano, fresh thyme, fresh rosemary, fresh Italian parsley, bay leaf, and whole black peppercorns in the jar.

  4. ADD EVERCLEAR: Pour 375ml of Everclear over the herbs, ensuring they are completely submerged.

  5. SEAL THE JAR: Close the jar tightly and shake gently to mix the contents.

  6. INFUSE: Let the mixture sit for 2 to 4 weeks, shaking the jar every few days.

  7. STRAIN: After infusion, strain the tincture to remove all solid particles.

  8. TRANSFER: Pour the strained tincture into a clean bottle.

BUILDING THE BEEF WELLINGTON COCKTAIL

Assemble the cocktail with a focus on balance and depth.

INGREDIENTS + METHOD:

  1. In a mixing glass, combine 2 oz of the Beef Fat Washed Cognac & Mezcal, 0.25 oz Balsamic Demerara, 2 Dashes of the Herb Tincture and 2 Dashes of Angostura Bitters.

  2. Stir with ice until well chilled.

  3. Strain into a snifter glass for those classic steakhouse vibes.

  4. Garnish with a bundle of rosemary, thyme, and oregano wrapped in butcher’s twine.

If you decide to go the extra mile and make the Beef Wellington Cocktail at home, we want to see the results! Tag us @standbydetroit or join us at Standby in Detroit, MI for the Baker's Dozen pop-up, running from NYE to Valentine's Day.