Ohio Spirits 2018 Q2 - 16

remove from heat. Carefully set bourbon aflame,

Game time: Sweat shallots, onion and bacon in

allowing alcohol to burn off. In another saucepan, heat

medium saucepan until onion is translucent. Add all alcohol

cooking oil to coat bottom until simmering. Sauté gin-

and carefully flame; allow to simmer for 2 to 3 minutes or

ger, garlic, scallion and chili until aromatic. Add hoisin

until aggressive alcohol flavor is no longer present. Cover

sauce, flamed bourbon, water and black pepper. Bring

and allow to steep and cool to room temperature. Strain

to boil and reduce to simmer until mixture can coat a

and press until you get a little over 2 cups of liquid. Combine

spoon lovingly. Finish with sesame oil.

the pressed liquid with the liver in a blender (in 2 batches
if necessary). Add eggs, yolk, salt, spices and puree until

CHICKEN LIVER PATE

smooth (but not so long as to actually begin to cook it).

Avishar Barua, Executive Chef, Middle West Spirits

Blend the butter into the liver to emulsify, then lovingly pass

1 cup bacon, finely diced

the mixture through the finest sieve, chinois or tamis. Pour

2 cups onion, finely diced

into jars and tighten just enough to create a seal but not so

½ cup shallot, finely diced

much that the jars blow up (use fingers, not wrist).

1½ cups white port

Cook in water bath for 90 minutes, ensuring a core

½ cup bourbon

temperature of 154°F (68°C) is reached (use a food

½ cup Middle West Spirits OYO Stone Fruit Vodka

thermometer). Remove and allow to sit at ambient tem-

½ cup dry vermouth

perature for 10 minutes, then chill in a heavy ice bath until

2¼ pounds chicken liver

completely cool. Store.

2 cups whole eggs

When you are ready to serve, scrape the oxidized gray

2 egg yolks

layer from the top (not necessary, but a nice touch).

2 tablespoons salt

Note: Don't discard the bacon mixture after press-

2 teaspoons mushroom powder

ing out the liquid-use it in anything and every-

1 teaspoon Insta Cure #1

thing that can benefit from onion, shallot and

½ teaspoon ground black pepper

bacon or as an aromatic stock base!

1 teaspoon cayenne pepper
¼ teaspoon smoked paprika

MENDOZA SOUR

¼ teaspoon cumin

2 ounces Middle West Spirits OYO Bourbon,

½ teaspoon Sansho pepper powder

Michelone Reserve

2 cups brown butter, solids included

1 ounce Fresh House Sour (Equal parts fresh lemon
juice, lime juice and simple syrup)
¾ ounce Malbec wine

Created for Middle West Spirits by the Rossi Bar &
Grill, Columbus. A marriage of a smoky bourbon and a
full-bodied Malbec red wine, balanced with the sweet and
sour of lemon and lime citrus. This cocktail is a real looker
and the "go-to" drink for one of the owners of Middle
West Spirits.
Combine OYO Bourbon and fresh house-made sour
mix into a Boston shaker with ice, shake hard, strain into
low rocks glass over fresh ice (ideally one or two oversized
cubes). Top with a Malbec float (turn a spoon bottom-side
up and pour the Malbec softly into the glass). This will create a beautiful layered effect. Garnish with a lemon peel.

V&P GIMLET
2½ ounces Vim & Petal Gin
½ ounce simple syrup (50/50 sugar to water)
Pregame: Heat water bath to 154°F (68°C). Set

OHIO SPIRITS

½ ounce fresh lime juice (or substitute 1-ounce

aside 12 half-pint (one-cup) Mason jars. Soak livers in 2 to

Rose's Juice)

3 changes of cold water for 15 minutes. Remove any major

1 Lime wheel

veins and extraneous matter (don't spend too much time

Combine all ingredients into a mixing tin, shake and

on this, since they are going to be passed painstakingly

pour over ice into a chilled coupe or Old Fashioned (rocks)

through a sieve anyway).

glass. Garnish with a lime wheel.

Ohio Spirits 2018 Q2

Table of Contents for the Digital Edition of Ohio Spirits 2018 Q2