Monday, February 29, 2016

Lagniappe: Pechuga

I've been thoroughly enjoying The Drunken Botanist: The Plants That Create the World's Great Drinks. This is a book to enjoy a little each day.
There is one ingredient that can make mezcal different from whiskey or brandy: a dead chicken. Pechuga is a particularly rare and wonderful version of mezcal that includes wild local fruit added to the distillation for just a hint of sweetness, and a whole raw chicken breast, skinned and washed, hung in the still as the vapors pass over it. The chicken is supposed to balance the sweetness of the fruit. Whatever its purpose, it works: do not pass up an opportunity to taste pechuga mezcal.
Amy Stewart, The Drunken Botanist
Crazy, but it actually makes me want to try it.

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