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Aspirational Libations: The Rum Steak by Julien Escot at Papa Doble | Manolo's Food Blog

Aspirational Libations: The Rum Steak by Julien Escot at Papa Doble

We are not natural enthusiasts of novelty beverages; indeed, we (the royal we) may be called puritanical by some, but we generally prefer cocktails that were invented long before we were born. Let’s face it, a Martini or a Sazerac just outrank a Redbull and Vodka. I once saw a group of girls tossed out of one of my favorite bars for asking for tequila shots. The bartender leaned over and hoarsely stage-whispered, “This is a grown up bar. We do whiskey, and we do beer. If you want tequila shooters and Redbull, you want the Blarney Stone down the street. Come here when you’ve learned to drink like grown-ups.” And out they went, buzz deflated, to party with teens from the outskirts.

But thanks in part to knowing Shawn Soole of Little Jumbo, also known as Liquid Revolution, we are broadening our horizons somewhat. I mean, the last time I saw the man make a Martini he used liquid nitrogen, and water that he’d distilled himself. This is the bartender who invented the Grilled Cheese Washed Rum and the Grilled Cheese and Tomato Soup Martini, which got so much media coverage that now he refers to it as “that bloody cocktail.” So, he is a horizon-broadener of the first rank, because it’s impossible to resist the tasty if deranged things he mixes up.

In any case, our good friend Bart Calendar, he who lives a lifestyle which literally embodies the word “aspirational,” has introduced us to a cocktail so crazy, yet so dazzlingly tasty-sounding, that we simply must try this at home. It is called the Rum Steak, it has rum and steak in it, and it comes from Papa Doble in Montpellier, France.

NSFVegans!

The Rum Steak from Papa Doble

The Rum Steak from Papa Doble

Ingredients:

  • 2oz aged rum
  • 0.2 oz absinthe (yes, it’s a fiddly recipe and everything’s better in ml but I figured you’d want the ounces)
  • 0.4 oz homemade vanilla & spice maple syrup
  • 4 drops Peychaud’s bitters
  • 0.2 oz acacia honey infusion
  • 1 slice fresh beef, cooked according to instructions below.

Stir all the ingredients with ice in the mixing glass and strain into a chilled old fashioned. Garnish with a baked slice of beef marinated in homemade acacia honey infusion.

Now, here’s the backstory, ie how to make the spiced maple syrup and acacia honey infusion…

Vanilla and Spice Maple Syrup:

To prepare 17oz: in a saucepan with maple syrup 17 oz, cajun spice 3 bar spoons and separated (ie seeded) vanilla 2 pods. Leave to simmer and fine strain.

Acacia Honey Infusion Beef Slices:

Mix acacia honey 3,5 oz and angostura bitter 5 dashes. Spread homemade acacia honey infusion over a slice of fresh beef. Bake it in the oven for 4 hours at temperature of 60°C.

Yes, it does sound like hella work, but it also sounds absolutely amazing. I’m going to ask Bart for a debrief after he has one (or quite possibly more) of these on his next visit to Papa Doble. By the way, it retails for $17.

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