It seems people are putting Cheez-Its into just about anything these days.
Presented with the the challenge of using the salty, cheesy snack crackers as the main ingredient of a new drink as part of the latest round of the Chicago Reader's Cocktail Challenge, a Chicago beverage director created a bizarre bracer that sounds downright intoxicating: a Kimcheez-It.
Yes, that's booze with kimchi and Cheez-Its blended into it. Stop pinching yourself; this is actually happening.
Matty Colston, who oversees the drinks at Chicago restaurant Parachute, started his unusual concoction by rimming the glass with a mixture of the Cheez-Its, celery salt and Korean chiles. Then, he combined caraway-infused City of London gin with a puree of Cheez-Its and the restaurant's own house-made kimchi, plus a kimchi broth. He topped off the mixture with Krombacher pilsner, creating a beer cocktail resembling a Mexican michelada.
While the drink looks good, we were curious if the Kimcheez-It actually tasted good. So we asked its creator.
"I did the best I could with what I had," Colston told HuffPost. "It was kind of tasty for what it was, I guess. A little yeasty from the cracker, you know? I tell people that the only time I'd probably drink a whole one would be on a Sunday hangover brunch."
Patrons at Parachute -- which is co-owned by "Top Chef" alum Beverly Kim and her husband and fellow chef, John Clark -- won't be able to order up the experimental beverage. It's not on the restaurant's menu. But the Reader has posted Colston's precise recipe, if you're feeling brave enough to tackle the Kimcheez-It at home.
"It was fun to do, but I have other options on our beverage menu that are more conducive to our cuisine and experience," Colston noted.
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Presented with the the challenge of using the salty, cheesy snack crackers as the main ingredient of a new drink as part of the latest round of the Chicago Reader's Cocktail Challenge, a Chicago beverage director created a bizarre bracer that sounds downright intoxicating: a Kimcheez-It.
Yes, that's booze with kimchi and Cheez-Its blended into it. Stop pinching yourself; this is actually happening.
Matty Colston, who oversees the drinks at Chicago restaurant Parachute, started his unusual concoction by rimming the glass with a mixture of the Cheez-Its, celery salt and Korean chiles. Then, he combined caraway-infused City of London gin with a puree of Cheez-Its and the restaurant's own house-made kimchi, plus a kimchi broth. He topped off the mixture with Krombacher pilsner, creating a beer cocktail resembling a Mexican michelada.
While the drink looks good, we were curious if the Kimcheez-It actually tasted good. So we asked its creator.
"I did the best I could with what I had," Colston told HuffPost. "It was kind of tasty for what it was, I guess. A little yeasty from the cracker, you know? I tell people that the only time I'd probably drink a whole one would be on a Sunday hangover brunch."
Patrons at Parachute -- which is co-owned by "Top Chef" alum Beverly Kim and her husband and fellow chef, John Clark -- won't be able to order up the experimental beverage. It's not on the restaurant's menu. But the Reader has posted Colston's precise recipe, if you're feeling brave enough to tackle the Kimcheez-It at home.
"It was fun to do, but I have other options on our beverage menu that are more conducive to our cuisine and experience," Colston noted.
Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.
from Chicago - The Huffington Post http://ift.tt/UYkhHF
via IFTTT
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