Stir Crazy is a series from GuideLive that spotlights the region's best bartenders and the Instagram-worthy cocktails they make (and you should try).
For this Hog-Hattan drink, go to the restaurant if you want the house-made pork chop bites on top; the recipe is below if you want to try it at home with an easy stand-in for pork chop bites.
Hog-Hattan from Perry's Steakhouse and Grille
Ingredients:
- 1/4 cup barbecue sauce
- 1/4 cup coarse brown sugar
- 2 oz. of Redemption rye
- 1 oz. Vya sweet vermouth
- 4 dashes Angostura bitters
- Skewer of Pork Chop Bites Luxardo cherries from Perry's. Or, a slice of cooked bacon at home.
Pour barbecue sauce into a small dish and put brown sugar in another. Prepare
glass by rolling half of the rim in barbecue sauce, and then rolling it in coarse brown sugar. Set aside.
Combine rye, vermouth
bitters into a mixing glass. Stir for 20 seconds.
Strain into prepared martini glass and garnish with Pork Chip Bites and Luxardo cherry skewer. If at home, top the cocktail with a slice of bacon.
Hog-Hattan was prepared by Susi Zivanovic, corporate sommelier and beverage director for Perry's. Find the Hog-Hattan for $15 at Perry's Steakhouse and Grilles in Grapevine, Uptown Dallas or Frisco. Or, make any Manhattan at Perry's "a hog" by adding the pork bites and cherry skewer for $2. Bonus points if you dip the pork chop bite into the cocktail before eating; it blends the smoky, savory and sweet components.
