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What is a Stock-Tail?

Mixologists are starting to replace their espresso and cider cocktails with ones that are a bit heartier. Bone broth, the paleo, nutrition enriched broth that fitness and health nuts are going crazy about all of a sudden, are now the backbone of cocktails. Seem a bit odd? I’m not sure I would even know what type of liquor to incorporate with bone broth. But, mixologists everywhere are mixing up stock-tails warm and cold, perfect for seasonal drinking. It has been said that broths play well with most spirits, neutral and aromatic. Well, here are 3 stock-tails for you to mix up at home. Enjoy!

The Chicken Soup Hot Toddy

Image by Tim Nusog

Ingredients:

  • 1 oz. NOLET’S gin
  • 1 dash Celery bitters
  • 1⁄4 oz. Freshly squeezed lemon juice
  • 4 oz. Chicken stock, heated

Directions: Pour all ingredients into a snifter and garnish with a carrot, celery stick, and parsley.

Bone & Bacon Cocktail

Image by Tim Nusog

Ingredients:

  • 2 oz. Ol’ Major Bacon bourbon
  • 3⁄4 oz. Averna amaro
  • 3 dashes Black walnut bitters
  • Osso Good bison bone broth ice cubes*

Directions: *To make the broth cubes: combine Osso Good broth with equal parts water and chill in the refrigerator for 12 hours. Tale off the fat layer on top, and place the rest in large ice cube trays to freeze.

Then, add all ingredients into a mixing glass. Add the bone cubes and stir approximately 30 times. Strain into a coupe glass and garnish with a baby back rib bone. You fancy!

Chicken & Apple Wassail

Image by Tim Nusog

Ingredients:

  • 1 1⁄2 oz. Laird’s applejack
  • 1 1⁄2 oz. Swanson organic free-range chicken stock
  • 1 1⁄2 oz. Apple cider
  • 1⁄2 oz. Simple syrup
  • 1⁄4 oz. Freshly squeezed lemon juice
  • 2 dashes Angostura bitters

Directions: Add all of the ingredients into a shaker with ice and shake until chilled. Strain into a couple glass and grate fresh nutmeg on top for garnish.

Enjoy!

Cheers,

Danyelle