Foie Gras may be banned here in California but if you’re willing to make the drive up to Oregon you’ll be greeted by your gourmet friend in the form of a cocktail. Featured at Portland based restaurant Ox, this $15 cocktail aptly named “Foie the Hell of it” was inspired by a similar drink that bartender Brian Tamayo had while in Las Vegas.
The drink itself is made with Laird’s Apple Brandy, Elijah Craig 12 Year Old Bourbon, lemon juice, ginger syrup, pureed strawberry and rhubarb preserves, egg white, lemon bitters, and a pinch of pepper. Of course the drink would be incomplete without its signature ingredient, shaved frozen foie gras terrine, which tops the interesting drink.
So far it seems like customers are enjoying the unique cocktail Tamayo explains, “it’s delicious. It sounds weird, but people seem to love it.”
The cocktail should come as no surprise to frequent guests since this is the same restaurant that served “meat cereal” aka “corn flakes made of maple-coated bacon served with a smoked berry marshmallow and hazelnut-infused milk”.
Though the drink was recently added to the menu Ox has no plans on removing it anytime soon, in fact they already have plans to switch up the fruit in the cocktail seasonally.
H/T + PicThx Eater