Random Fodder Recipes

    Poogan’s Smokehouse Spiced Banshee Cocktail Recipe

    August 19, 2016

    I don’t usually drink cocktails when I’m eating BBQ (beer feels more right to me), but I was talked into trying one of the fabulous cocktails last time I visited Poogan’s Smokehouse, and boy am I glad I did! Their cocktail menu is varied to please any palate, and artfully crafted so you know you’ll enjoy whatever you order.

    Photo Credit: Holger Obenaus

    Photo Credit: Holger Obenaus

    I was fortunate enough to get the inside scoop on one of their amazing cocktails, the Spiced Banshee (their take on a Painkiller). It features locally-made Striped Pig spiced rum, banana sherry, pineapple, housemade curry bitters, and nutmeg. Garnished with nutmeg and a few slices of banana chips, the cocktail offers the perfect balance of sweetness and spice made for sipping on the beach – or simply from an air conditioned barstool to escape Charleston’s humid summer weather.

    Photo Credit: Tammy Davis

    Photo Credit: Tammy Davis


    In the words of cocktail ace (and beverage director at Poogan’s Smokehouse) Kyle DeGolyer,

    “We wanted a tropical drink that didn’t fit the mold of the typical painkiller or pina colada. I glanced at a chef’s recipe one day and saw all of the spices that went into our dry rub and bbq sauces and that got me going. We don’t use an abundance of curry anywhere but that is where I ended up after figuring out the drink needed some body and spice. There weren’t any curry bitters readily available on the market and honestly the curry bitters are the best part. I have used them with gin and peaches, lime and scotch, you name it. It’s fun to see where a drink can go off of just one flavor.”

    Ingredients

    • 1.5 oz. Striped Pig spiced rum
    • .75 oz. banana infused sherry
    • 4 dashes housemade curry bitters
    • 1 oz. pineapple juice

    Method

    Shake hard and strain into a collins glass. Garnish with banana chips and cinnamon.

    Photo Credit: Leslie McKellar

    Photo Credit: Leslie McKellar

     

     

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