Fancy Some Gin on Your Roast Dinner?

Making a gravy that is good enough to drink is no mean feat, but if you manage it, then you are sure to be hailed king or queen of the kitchen! In America, KFC think they have mastered the perfect stock, so much so that they are now creating alcoholic cocktails made of the stuff! Before you turn up your nose at the idea of a chicken-flavoured cocktail, lets look at some different stock-infused drinks, or ‘stocktails’ if you will…

The Finger-Licking Sour
The invention of an expert mixologist known only as ‘Patrick’, this gravy recipe was created for KFC and is intended to be made with a pot of their gravy. While it is not actually on sale in any of their fast-food outlets, they have shared the recipe so that their gravy fans can enjoy it at home. Made with Mezcal, cherry liqueur, lemon juice, marmalade, salt, pepper and egg whites, this concoction might sound a little strange, but don’t knock it until you’ve tried it. It is sure to be a favourite in no time at all!

Bone and Bacon
While KFC might be making waves with their gravy cocktails, they certainly didn’t invent the idea! The bone and bacon was created by bartenders in Denver and is garnished with a baby back rib bone. Bourbon, Amaro and bitters are stirred with bison broth ice cubes for an unusual drink that is sure to delight meat-lovers everywhere!

Chicken and Apple Wassail
Imagine sipping on a bowl on Grandma’s chicken soup, but with a kick of something potent! We’re sure Grandma never intended for you to get drunk on her secret recipe, but this stocktail is actually pretty moreish! A sweet combination of apple brandy, apple cider, lemon juice, bitters and sugar syrup, this cocktail is shaken with chicken stock cubes and ice and garnished with nutmeg. We just know sick days are about to get a little more interesting!

The Bloody Bull
This gory-sounding cocktail features beef stock blended with vodka, tomato juice, horseradish, tabasco sauce, Worcestershire sauce, lemon juice and celery for a drink that is part stocktail and part hot casserole! The beefy flavour was made for a mustard dressing and vodka is the perfect spirit to accompany this favourite sandwich filling!

Sweet and Sour Chicken Toddy
Perfect for those cold nights when summer still seems so far away, this stocktail is made on the stove, combining lime juice, pineapple syrup, chicken stock and sriracha sauce, with the gin added right at the end to ensure a full alcohol content (you don’t want to cook it all off!) A sweet and sour take on both a traditional gravy and a gin cocktail, this is a hybrid that you are certain to love!

Gravy cocktails were big in the 60s, but it is only recently that they seem to be making a resurgence. Could the KFC-effect really revolutionise the bartending world? Time will tell!

Cocktails mentioned in this post

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The Bloody Bull cocktail
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The Bloody Bull
Added 79 days ago
7 ingredients  
Firstly, make gravy with the beef stock cube by combining with 2oz hot water. Add all the other ingredients to a shaker with ice and gently mix before straining into a glass. Garnish with lemon and lime wedges and a celery stick. ...
Firstly, make gravy with the beef stock cube by combining with 2oz hot water. Add all the other ingredients to a shaker with ice and gently mix ...
Rating: 2.46 / 5
Sweet and Sour Chicken Toddy cocktail
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0
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Sweet and Sour Chicken Toddy
Added 79 days ago
5 ingredients  
Create chicken gravy by mixing the stock cube with 3oz hot water. Mix all the ingredients, except the gin, in a pot over a medium heat. Heat until the mixture starts to steam, then add the gin and remove from the stove. Pour into a toddy glass and garnish with star anise. ...
Create chicken gravy by mixing the stock cube with 3oz hot water. Mix all the ingredients, except the gin, in a pot over a medium heat. Heat ...
Rating: 2.93 / 5

This post was written by ....

Suzanna H
Hi, I am Suzanna. I would describe myself as a bit of a foodie with a side-interest in fancy cocktails. Anything sweet and alcoholic and I'm in! I am also an avid writer, proofreader and editor and work freelance through the website People per Hour.

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