This liquid meal-in-a-glass from Chad Solomon, co-creator and head bartender at Midnight Rambler in Dallas, concentrates the flavors of sweet-and-sour chicken into a delightfully savory, boozy treat. Starting with a base of gin, Solomon brings the sweet and sour flavors into the mix with a blend of lime juice, chicken broth—yes, you read that right—pineapple syrup and Sriracha. Fruity, salty and herbal notes all come together into one amazing hot cocktail, garnished with an aromatic star anise pod.
Sweet & Sour Chicken Toddy
.75 oz Lime Juice
.75 oz Pineapple Syrup
3 oz Homemade Chicken Broth (or store bought)
1.5 oz Beefeater Gin
.125 tsp Sriracha
Whole Star Anise, for garnish
- Add all ingredients except gin to a saucepan over medium heat, and heat, stirring, until warm. (Or, add all ingredients except gin and garnish to a mug, stir, and heat until warm in a microwave.)
- Add gin to a mug and top with heated broth mixture from the saucepan. (Or stir gin into heated mug from the microwave.)
- Garnish with a whole star anise.
1 4-lb chicken carcass, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in half
4 ribs celery, cut in half
1 leek, white part only, cut in half lengthwise
10 sprigs fresh parsley with stems
10 sprigs fresh thyme
2 bay leaves
2 whole cloves garlic, peeled
2 gal water
- Place chicken, vegetables, and herbs in stockpot.
- Add water, and cook on high heat until you begin to see bubbles break through the surface of the liquid.
- Turn down to a gentle simmer, and cook, stirring every 10 to 15 minutes and adding hot water as needed, for 6 hours.
- Strain through a fine mesh strainer, and chill in refrigerator overnight.
- Skim off solidified fat and store in the refrigerator for 2 to 3 days or in freezer for up to 3 months.
- Prior to use, bring to boil for 2 minutes.