Tuesday, November 20, 2012

Teet’s n’ Tito’s Tasso ‘Tini

Teet’s n’ Tito’s Tasso ‘Tini
Gary Gee

Infused cocktails are nothing new, and it seems there are more infused spirits out there than plain ones. The unique smoky flavor of Teet’s tasso is the perfect addition to a Bloody Mary-based cocktail. Rather than create an infused vodka (I just don’t like them), I decided to infuse the tomato juice liquid instead. You may use any vodka, of course, but I find that Tito’s crispness makes it the perfect vodka to stand up against strong, bracing mixes. Slap Ya Mama seasoning and horseradish gives this drink a punch, and serving it “up” with garnishes elevates this “porktail” to a new level! Cheers!

1 slice (1/4” thick)
Teet's Smoked Pure Pork Tasso
Pickled okra
Jalapeno-stuffed olives
Whole caperberries

Tasso-Infused Tomato Juice:
1 cup tomato juice, or vegetable juice blend
½ cup chopped 
Teet's Smoked Pure Pork Tasso

1 cup ice
2 ounces
Tito's vodka
2 ounces Teet's Smoked Pure Pork Tasso-infused tomato juice mixture
1 dash
Slap Ya Mama Hot Cajun Seasoning
1 dash Penzey’s Old World Seasoning, or other paprika-based seasoning blend
1 dash garlic powder
1 teaspoon Worcestershire sauce
½ teaspoon prepared horseradish
1 dash hot sauce
1 squeeze fresh lemon juice

Heat a small, non-reactive pan over medium heat. Add the tasso garnish and brown gently, until lightly colored on each side. Remove from the pan and reserve. Spear with other desired garnishes; set aside.

Add the tomato juice and chopped tasso to the pan, and gently bring to a simmer over low heat. Simmer, covered, for about 30-45 minutes, stirring occasionally. Remove from the heat and cool. Pour the juice and tasso into a plastic or glass container and refrigerate for one hour or overnight.

After chilling, remove any visible fat from the surface of the juice. Discard the solids.
In a cocktail shaker, add the ice, vodka, infused tomato juice, seasonings, Worcestershire sauce, horseradish, hot sauce, and lemon juice. Shake vigorously ten times. Strain into a cocktail glass.

Adorn with the reserved garnishes. Serve at once.

Repeat as desired.

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