You’ve given me a brilliant Flash of genius.
Gravy-flavored liqueur. Why didn’t anyone think of it before?
Well, they did, sort of. Here’s something you can do right now, while you’re waiting for my gourmet inspiration to hit the market.
Happy Thanksgiving!
From Esquire Magazine
Ingredients
1 1/2 oz. bourbon
2 oz. gravy
3 tsp. dried parsley
2 tsp. granulated brown sugar
lemon
black pepper
Directions
Heat gravy as instructed on the stove, stirring so it becomes less gloopy. Remove from heat, then strain to remove any meat or clumps. Set aside to cool to room temperature.
Chop parsley and brown sugar together until fine. Spread in a bowl.
Cut lemon and coat the rim of a cocktail glass.
Dip the rim of the glass in the parsley and brown sugar until thoroughly coated.
Add bourbon to glass, then gravy. Stir. Sprinkle with black pepper.
Take a good long look at this concoction and ask yourself, are you this desperate for boozy comfort food? If so, drink up.
The addition of an ice cube and a healthy spritz of lemon helped, but only slightly. On the off chance you like it, down it fast before it grows a scum film. Hey, maybe it isn’t so bad poured over turkey breast.
It sounds like a fancied up version of a bullshot/chickenshot.
Ever thought about using smoked ice cubes?
I put a pan of water in my smoker for a couple of hours. Let it cool then put in ice trays. The ice will come out a medium brown, but as they melt, it gives off a smokey smell/taste.
Great with bourbon or tea.