Billionaire Cocktail Recipes

BILLIONAIRE COCKTAIL

Billionaire Cocktail image

This cocktail was created in a flash of inspiration to showcase overproof whiskey by offsetting it with wonderfully lush and flavorful ingredients. Strong Baker's 107-proof bourbon serves as the backbone to the cocktail, providing vigor and heat. This is balanced with our rich homemade grenadine and fresh lemon juice to give a delightful sweet-and-sour balance. The Absinthe Bitters' anise essence rounds out the cocktail, giving it a classic feel and third dimension. After conceiving the recipe, we were stumped for a name until we realized it was quite similar to a version of the Prohibition classic Millionaire Cocktail (page 66). Because of inflation and the fact that ours is a "richer" cocktail, we named it the Billionaire Cocktail.

Yield makes 1 drink

Number Of Ingredients 6

Ingredients

2 ounces Baker's 107-proof bourbon
1 ounce freshly squeezed lemon juice
1/2 ounce simple syrup (page 154)
1/2 ounce homemade Grenadine (page 157)
1/4 ounce Absinthe Bitters (page 161)
1 lemon wheel, for garnish

Steps:

Pour the bourbon, juice, syrup, grenadine, and bitters into a mixing glass. Add large cold ice cubes and shake vigorously for 8 to 10 seconds. Strain into a chilled cocktail glass and garnish with the lemon wheel.
Dominant Flavors: whiskey forward, with pomegranate molasses
Body: crisp, medium to full due to high proof whiskey
Dryness: medium
Complexity: high, rich flavors
Accentuating or Contrasting Flavors: absinthe Bitters contrast pomegranate and whiskey
Finish: long with lingering tannins and pomegranate overtones
Glass: cocktail

BILLIONAIRE'S FRANKS AND BEANS

Billionaire's Franks and Beans image

Usually, franks and beans is made by opening up a couple cans of baked beans, and heating it up with some sliced hotdogs. Not exactly something you'd serve to visiting dignitaries. However, by adding some fresh veggies, plain beans, and high-quality beef hot dogs, we can achieve something much healthier, equally delicious, and every bit as comforting. Serve with buttered toast and Champagne.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound hot dogs
2 tablespoons unsalted butter
1 yellow onion, diced
1 fresh poblano chile pepper, diced
1 rib celery, diced
2 tablespoons minced fresh cayenne pepper, or other hot red pepper
salt and freshly ground black pepper to taste
1 tablespoon light brown sugar
¼ cup ketchup
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
2 ½ cups chicken broth, or as needed
2 (15 ounce) cans cannellini beans, drained and rinsed
¼ cup sliced green onions

Steps:

Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.
Melt butter in large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.
Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with the butter, about 3 minutes. Add brown sugar, ketchup, mustard, Worcestershire sauce; pour in chicken broth. Stir in beans. Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.
Just before serving, stir in chopped green onions.

Nutrition Facts : Calories 653.2 calories, Carbohydrate 49.4 g, Cholesterol 75.4 mg, Fat 40.4 g, Fiber 10.2 g, Protein 22.4 g, SaturatedFat 17 g, Sodium 2057.5 mg, Sugar 14 g

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