Geoff and I have been on the hunt for the perfect purple beverage for our wedding cocktail. We’ve come up with some good ideas so far but every time we see an interesting article online we tend to check it to see if there’s a good purple drink. Simple purple alcoholic drinks that don’t involve muddled out of season fruit seem to be elusive.
Anyway, I noticed this little article on Boston.com and perused it thinking there might be something useful in it. What I found was this… monstrosity. I know I’m a vegetarian and thus more likely to think this is nasty, but Geoff agreed with me on this one.
¾ ounce savory mixture (veal stock, caramelized onions, and olive brine pureed and double strained)
¾ ounce Quinta do Infantado tawny port
¾ ounce Batavia Arrack
¾ ounce Lillet Blanc
Shake and strain. Garnish with lemon peel and cracked pepper.
Bar manager April Wachtel says that the veal stock is a “shocker” to many customers. “No one has a clue what it will taste like . . . the mouth feel is very lovely. You might think it will be gelatinous, but it’s not.”
Bottom line: The veal stock, onions, and olive puree makes for a sturdy, rich backbone in this savory sipper. Never mind the drink’s not-so-appetizing name, another word for slaughterhouse.
VEAL STOCK? Oh, nasty. NASTY. Rest assured we won’t be serving any of this, or anything even remotely like it, in our home or at our wedding. Just… no.