Uploaded December 2025 | Updated September 2026, 3 weeks ago
MASHED POTATOES & GRAVY COCKTAIL
🍗3/4oz Gravy Whiskey*
🍗1/8oz D.O.M. Benedictine
🍗2oz Cream Sherry @bodegasbarbadillo
Combine all ingredients & stir down with ice. Strain into a tiny cute lil gravy boat. Can be served on an ice rock or up. Top w/ instant mashed potato espuma.
Instant Potato Foam “Espuma”
🥔300 ml Whole Milk
🥔15g / 1 T Salted Butter
🥔30 g Potato Flakes
🥔150 ml Heavy Cream
In a saucepan, warm the milk until it just begins to steam. Remove from heat, add butter & potato flakes. Immersion blend on low until butter has been fully incorporated and no potato chunks remain (about 30 seconds). Add heavy cream and stir. Push the potato mixture through a fine mesh strainer before adding to a .5 L iSi food whipper. Charge once with N2O cartridge, shaking upside down about 7 times to incorporate. The potato foam can be served warm or cold. I served it cold for convenience, which made the texture a tiny bit grainy but also gave it more stability for serving.
CHICKEN GRAVY WHISKEY - inspired by the red eye gravy cocktail @doublechickenpleasenyc
🧈Bones of 1 rotisserie Chicken, roasted
🧈Bayleaf & Sage
🧈1 Stick of Salted Butter
🧈4-5 Brown Button Mushrooms, dehydrated
🧈1 cup of Mellow Corn Whiskey @mellowcorn
In a dutch oven, lightly oil & roast the bones of a rotisserie chicken. Fill with ~2 liters of water & add aromatics (bayleaf mainly) & a pinch of salt. Simmer on medium heat for about an hour. Strain to remove the bones & put the stock back into the pot over medium heat and allow to reduce to bouillon, stirring occasionally.
Add 1 stick of salted butter, mushrooms, & aromatics (like sage & bay leaf) and stir until butter has melted. Remove from heat. Transfer to a glass jar and add whiskey. Infuse for at least one day (but I probably forgot about this and let infuse for like 4 days, I just know myself and thats a very me thing to do).
Remove the mushrooms & aromatics from the infusion, then place the whiskey jar in the freezer. When the fat has solidified, strain off the whiskey & bottle. (the strained off chicken butter can be used for cooking!! fyi)
MASHED POTATOES & GRAVY COCKTAIL
🍗3/4oz Gravy Whiskey*
🍗1/8oz D.O.M. Benedictine
🍗2oz Cream Sherry @bodegasbarbadillo
Combine all ingredients & stir down with ice. Strain into a tiny cute lil gravy boat. Can be served on an ice rock or up. Top w/ instant mashed potato espuma.
Instant Potato Foam “Espuma”
🥔300 ml Whole Milk
🥔15g / 1 T Salted Butter
🥔30 g Potato Flakes
🥔150 ml Heavy Cream
In a saucepan, warm the milk until it just begins to steam. Remove from heat, add butter & potato flakes. Immersion blend on low until butter has been fully incorporated and no potato chunks remain (about 30 seconds). Add heavy cream and stir. Push the potato mixture through a fine mesh strainer before adding to a .5 L iSi food whipper. Charge once with N2O cartridge, shaking upside down about 7 times to incorporate. The potato foam can be served warm or cold. I served it cold for convenience, which made the texture a tiny bit grainy but also gave it more stability for serving.
CHICKEN GRAVY WHISKEY - inspired by the red eye gravy cocktail @doublechickenpleasenyc
🧈Bones of 1 rotisserie Chicken, roasted
🧈Bayleaf & Sage
🧈1 Stick of Salted Butter
🧈4-5 Brown Button Mushrooms, dehydrated
🧈1 cup of Mellow Corn Whiskey @mellowcorn
In a dutch oven, lightly oil & roast the bones of a rotisserie chicken. Fill with ~2 liters of water & add aromatics (bayleaf mainly) & a pinch of salt. Simmer on medium heat for about an hour. Strain to remove the bones & put the stock back into the pot over medium heat and allow to reduce to bouillon, stirring occasionally.
Add 1 stick of salted butter, mushrooms, & aromatics (like sage & bay leaf) and stir until butter has melted. Remove from heat. Transfer to a glass jar and add whiskey. Infuse for at least one day (but I probably forgot about this and let infuse for like 4 days, I just know myself and thats a very me thing to do).
Remove the mushrooms & aromatics from the infusion, then place the whiskey jar in the freezer. When the fat has solidified, strain off the whiskey & bottle. (the strained off chicken butter can be used for cooking!! fyi)
