You know what else isn't sold in the U.S.?
Posted on 01/21/2022 8:49:48 AM PST by mylife
Ever since man distilled his first liquor, he has been bedeviled by a single question: How do I combine this bitter liquor with the fatty broths I love?
What’s that? Man hasn’t ever tried to make a cocktail that features rich, meaty broths because that’s insane? Well, somebody tell Campbell’s, because their new line of “brothtails” seeks to answer precisely that question, in the most dismaying way imaginable. (Okay, I wrote that broth cocktails are nuts, but apparently they’re real enough to warrant coverage in Food & Wine. For the sake of preserving my will to live, let’s agree right now that brothtails are nuts and that we’re not on board with them.)
The Campbell’s Brothtails campaign is simple: Provide four free cocktail recipes (and accompanying hors d’oeuvres recipes) for delicious drinks that prominently feature broths from Campbell’s Canadian Ready to Use line. The idea may be straightforward, but its execution has left something to be desired, by which I mean these cocktails do not taste good. I should know — I tasted them for you.
Now, full disclosure: I was not able to test these brothtails using the Campbell’s Ready to Use broths as intended. These boxed soups aren’t sold in the U.S., and my Canadian soup mule totally burned me. I ended up consulting the broths’ ingredients lists and jerry-rigging my own versions at home with the help of such mixologically questionable additions as Thai chili paste and instant ramen seasoning packets.
(Excerpt) Read more at melmagazine.com ...
I just can't wait to use my Elijah Craig Barrel Proofs in a broth cocktail. /s
wow, what a terrible idea. Having a hard time telling if this is a joke or not. Also, I don’t feel like searching because then whoever is watching will think I might want something like that.
You know what else isn't sold in the U.S.?
Who knows what’s really in the soup.
bloody hell!
looks delicious.
As is Clamato and Mexican beer (aaugh)
Was a bartender for many years, a few old cocktails used beef broth, like a Bullshot
needs vodka and tobasco...
I enjoy them too
they sell marinated clams all over mexico, like a ceviche.
the juice “leche de tigre” is delicious.
“clamato and vodka is a big deal in Canada”
It was a big deal in the US back in 60s, I remember the b&w commercials on the magnavox.
A mushroom broth.... hmmmm... a nice dry sherry would go good.
Gee, maybe there is hope for my peppermint/anchovy ice cream product launch! I gotta tell my wife....
I always put dry sherry in my split pea and ham soup :)
Vodka goes well in tomato based soups. White wine in chicken based. Red in beef based.
Soup/broth and alcohol actually go very well together. Not sure what the complaint in general is about.
Although I have to admit the actual recipes sounded awful.
Saki in Pho broth would be good.
Leave my Pho alone!
Has anybody else noticed that “brothtails” is like “brothel” and, uh, “tail”.....? I’m just saying!
Or like “tales from the brothel!” - that might be a fun graphic novel.
No, just you :)
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