“I could have killed him,” said Patrick Henaghan after Carnivale bartender Luis Rodriguez challenged him with chicken bouillon. Instead Henaghan, a barkeep at Michael Jordan’s Steak House, conducted a tasting of “fake chicken flavor” in six different forms. He wound up using a triple-clarified solution made from combining a no-sodium powder with a full-sodium version, using a third kind in powderized form to rim the glass. “I went a little crazy,” Heneghan admitted—hence the cocktail’s name.
(Recipe below slideshow.)
Henaghan has challenged Mike Freeman of the Palm with peanut butter. Said Henaghan, “I’m not going to be so mean as to give him chunky.”
I Must Have Flown the Coop
2 oz Balvenie 12-year-old single-malt scotch
½ oz Punt e Mes Italian vermouth
½ oz chicken bouillon
¼ oz maple syrup infused with black pepper and thyme
3 dashes Fee Brothers Aztec Chocolate bitters
2 dashes Angostura bitters
8 drops cayenne-infused high-proof vodka
1 oz porter (Heneghan used Smuttynose Robust Porter on tap)
brandied cherries for garnish
Combine all ingredients except the porter in a mixing glass. Pour over rocks, cap, and shake well. Add porter, give the drink a quick stir, and double strain into a cocktail coupe. Garnish with brandied cherries speared onto a wishbone.