Recipe: The Corned Beef Collins
St. Patrick’s Day is always good for dozens of recipe submissions from companies hopeful to have their (invariably green) cocktails featured here.
None have come anywhere close to the audacity of Richard Blais’s concoction, which is reprinted here for your shock and awe. Cabbage water, people. Cabbage water.
Corned Beef Collins
1 ½ oz. Michael Collins blended whiskey
2 oz. Fresh sour mix
2 oz. Club soda
1 eye droplet of Corned beef extract (corned beef drippings from pan)
1 splash Cabbage water
Corned beef spices and cabbage oak aroma
Shake whiskey, corned beef extract and sour mix with ice. Pour into Collins glass and top with club soda. Smoke corned beef spice blend (bay leaf, black pepper, coriander, salt, mustard seed) with oak chips and present smoke suspended in covered, inverted glass. To serve, remove glass to infuse the air with the smell of corned beef and enjoy!