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Alex Smith's Chorizo Bitters Cocktail at Gitane in San Francisco

Would You Drink a Chorizo-Infused Cocktail?

Where's the beef? Well, it might be in your drink: right now, meat cocktails are all the rage. I had the chance to try one at local restaurant Gitane, where bar manager Alex Smith experiments with creations such as his La Convivencia ("the Coexistence"), made with bourbon, sherry, vermouth, nocino, and — yes, that's right — chorizo bitters. Smith infuses Angostura bitters with cured Spanish chorizo, then strains out most of the fat. What's left behind is a heavier mouthfeel and a smoky essence. I loved the concept so much, I wasn't bothered by the trace amounts of oil still floating in my glass. What do you think?

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lisabarn lisabarn 4 years
It didn't taste like meat at all, it just added an elusive smoky salty layer to the drink and was quite delicious.
amber512 amber512 4 years
Disgusting. But as a non-meateater I'm biased ;)
fuzzles fuzzles 4 years
That wasn't a typo! LOL I was curious after reading about them, and found a little shop that sold them by the single bottles, so my "investment" wasn't too great. Good thing, as I could only drink a few sips of either bottle! In all fairness, both were quite strong (and smokey) and I favor a lighter beer. But it's one of those things, like this cocktail, that is fun to try! Ya just never know! :D
Susannah-Chen Susannah-Chen 4 years
Smoked beer? Sounds interesting. This is a very subtle flavor. Give your love of bacon, I'd put money on the idea that you'd love it! :true:
fuzzles fuzzles 4 years
I'd try it, but I don't know that I would groove upon it. It tried two different brands of smoked beer a while back. Did not love!
Katie-Sweeney Katie-Sweeney 4 years
I tried this too and it was absolutely delicious!
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