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Liquid Steak
Can I mix different ingredients in one infusion?
MOREYes, experimenting with various combinations is part of the fun. However, start with small batches to understand how different flavors interact. Some popular combinations include citrus and herbs, berries and spices, or even chili and pineapple.
Liquid Steak
Very Strong ABV ( above 30% ), Potent and intense.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
steak with Worcestershire sauce or beef jerky
Savory, spicy
- Bacardi 151 Proof Rum 4.5 cl
- Worcestershire Sauce - -
Any Glass of your Choice
Liquid steak is a popular Rum cocktail containing a combinations of Bacardi 151 Proof Rum,Worcestershire Sauce .Served using Any Glass of your ChoiceLiquid Steak Ingredients
Bacardi 151 Proof Rum,Worcestershire Sauce,
Liquid Steak Recipe
Pour into a shot glass and add a drizzle of the Worcestershire Sauce.
A truly unconventional concoction that might leave you scratching your head. The name itself implies a protein-packed beverage, which doesn\'t exactly sound like an appealing drink option. But let\'s dive into what makes this cocktail so bizarre.
Unlike other cocktails that aim to evoke pleasant food memories or visual effects, Liquid Steak takes a different approach by focusing on the fifth taste sensation, umami. How does it achieve this? By boldly adding Worcestershire sauce to white Rum. Yes, you read that right!
Worcestershire sauce is often used in cocktails as a savory taste enhancer, but in the case of classics like Bloody Mary or Bloody Caesar, it plays a more subtle supporting role. However, in Liquid Steak, Worcestershire sauce takes center stage as the sole mixer. If you\'re intrigued by this peculiar flavor, feel free to give it a try, but we suggest starting at home or considering it as a one-off experience. It\'s certainly not your typical drink, and its appeal may be an acquired taste. Cheers to culinary adventures!
Bacardi 151 Proof Rum
Overproof Rums are Rums with a much higher alcohol concentration which is usually greater than 57.5% but although 151 proof means 75.5% ABV, most Rums with 57.5% Alcohol are labelled as 151.
Overproof Rums are highly inflammable and are usually used in cocktails as a top layer meant to be ignited and burst into flames, rendering a charred flavour to the drink while arousing awe and interest by quite a fire show.
Overproof Rums are not meant to be drank neat or even as a base spirit, the alcohol concentration is too high, but it can add special character to mixed drinks.
Bacardi 151 was a famous overproof Rum and although it has been discontinued in 2016, there are other pretty famous brands like Lemon Hart 151, Hamilton 151, Wray and Nephew White Overproof Rum and Pusser’s Gunpowder Proof.
Note: Gunpowder Proofing a Navy Rum was an old concept, where Rum poured over Gun powder would not wet the gun powder and when lit, the gun powder will catch fire once the alcohol has burnt.
Navy rum was originally a blend mixed from rums produced in the West Indies. It was initially supplied at a strength of 100 degrees (UK) proof, 57% alcohol by volume (ABV), as that was the only strength that could be tested (by the gunpowder test) before the invention of the hydrometer. The term "Navy strength" is used in modern Britain to specify spirits bottled at 57% ABV. - WikepediaWorcestershire Sauce
Worcestershire Sauce is a fermented liquid condiment created by the British chemists John Wheeley Lea and Henry Perrins, in the city of Worcester in Worchestershire, England, in the first half of the 19th Century.
Fermented fish sauce has ben in use in Greco-Roman cuisine, fermented anchovy sauce can be traced back to the 17th Century Europe too. However this particular concoction is tentatively attributed by the original label of the company's product as a sauce that came "from the recipe of a nobleman in the county", the company also claimed that Lord Marcus Sandys, ex-Governor of Bengal, encountered it while in India with the East India Company in the 1830s, and he commissioned a local apothecary to recreate it. The original recipe includes vinger, molasses, sugar. salt, anchovies, tamarind, shallots/onions, garlic, other spices and flavourings, and quite resemble an Indian fish curry or fish sauce recipe indeed.
In food and in cocktail, this sauce provides for a background flavour and is a source of umami, the fifth flavour or the flavour of savouriness. The spicy richness is what makes Bloody Mary, Caesar and Bull Shot cocktails the spicy, salty and overall savoury flavour.
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