Challenged by Justin Anderson (Branch 27, the Bedford, La Sirena Clandestina) with the cheese packet from a box of Kraft macaroni and cheese, Naha bartender Steve Carrow looked north to the land of cheeseheads for inspiration. The name of the cocktail he concocted derives from diner slang: “wilbur” is bacon, “cackleberry” egg. Carrow’s unorthodox but effective technique for simultaneously emulsifying the egg and chilling the drink is detailed in his new guide, The Potation Handbook. (Recipe below slideshow.)
Wilbur and a Cackleberry Dragged through Wisconsin
2 oz bacon-infused Maker’s Mark bourbon
one whole egg
¼ oz honey syrup
Kraft cheese powder foam*
Break the egg into a build glass and add bourbon and honey syrup. Add 1½ ounces of ice and shake vigorously until the ice is entirely incorporated. Pour into a cocktail coupe, top with a dollop of Kraft cheese powder foam, and garnish with a slice of bacon.
*Combine one Kraft cheese powder packet with six ounces of warm water. Stir well and strain through a screen into a foam dispenser.
Carrow has challenged Derek Alexander of Longman & Eagle with baby formula (Alexander’s a new father).