With Whiz: A Cocktail for the Eagles

This truly unique cocktail features Philly Cheesesteak fat-washed Hornitos Blanco, red & green pepper, pepperazzi, lemon, and provolone foam. While inherently savory, a subtle sweetness, tanginess and verdancy make this cocktail a well-balanced surprise. It’s like a very dirty martini…but more complex. We can honestly say we’ve never tasted anything quite like it! The cocktail uses two industry trends from the past few years: fat-washing and savory takes on drinks. We had so much fun crafting this Eagles cocktail, and we hope you have fun drinking it, too. Though, you may want to block out some time in the days before the game for the fat-washing and provolone cheese foam. Fittingly, it’s as extra as Eagles fans are. No one does over the top like Philadelphia. Go birds!

What is a Provolone Foam on a Cocktail?

The provolone foam in this cocktail recipe is a unique topping made out of actual provolone cheese. It’s created by melting provolone cheese with heavy cream over low heat and then emulsifying the mixture with lemon juice. After chilling, it’s combined with more cream and salt before being charged in a cream siphon with nitrous oxide. This process creates a light and airy foam with a creamy, cheesy, and slightly salty flavor. The resulting foam complements our savory With Wiz Philly Cheesesteak cocktail since it includes fat-washed Hornitos Blanco.

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A tall cocktail glass holds a With Whiz cocktail for the Philadelphia Eagles with a foam on top and tater tots on a plate in the background.

With Whiz: A Cocktail for the Eagles


  • Author: David Altman and Jamie Cumberledge

Description

Go birds!


Ingredients

Scale

For the cocktail:

  • 1.5 oz Philly Cheesesteak fat-washed Hornitos Blanco (See below)
  • .75 oz pepper syrup
  • .5 oz lemon juice
  • Provolone foam
  • Pepper Drop

For the Philly cheesesteak fat-washed Hornitos Blanco:

  • 32 oz Hornitos Blanco tequila
  • .5 lb ground beef
  • 1 large onion chopped
  • ½ tsp Worcestershire
  • Dash salt & pepper

For the pepper syrup:

  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 12 pepperazzi peppers (pickled cherry peppers in oil), chopped (and whatever oil comes with them)
  • 2.5 cups sugar
  • 2.5 cups water

For the provolone foam:

  • 4 slices provolone cheese (without filler or texturizer)
  • 20 oz heavy whipping cream
  • 8 drops lemon juice
  • ½ tsp salt
  • Cream Siphon

Instructions

For the cocktail:

  1. Add tequila, pepper syrup and lemon to shaker tin. Shake. Double strain into chilled Nick & Nora glass.
  2. Dispense provolone foam into a separate container.
  3. Pour gently over the back of a spoon to float the foam on top of the cocktail.
  4. Garnish with skewered Pepper Drop.

For the Philly cheesesteak fat-washed Hornitos Blanco:

  1. Sautee onions until brown. Add beef, Worcestershire, salt & pepper. Cook until meat is browned.
  2. Let cool to warm/room temperature. Pour tequila over mixture. Let sit 1 hour. Strain out mixture.
  3. Cover and freeze overnight (at least 12 hours). Fine mesh strain and discard fat while cold. Strain a second time with cheese cloth.

For the pepper syrup:

  1. Sauté peppers in oil until soft.
  2. Add water and sugar.
  3. Bring to a boil. Let simmer 10 minutes. Let cool to room temperature.
  4. Strain and discard peppers.

For the provolone foam:

  1. Over low heat, melt the provolone slices with 12 oz heavy cream stirring constantly.
  2. Once cheese is melted, add 8 drops lemon juice and whisk lightly until emulsified. Mixture should lose the stringy texture and appear more like cream. If needed, add more lemon juice sparingly (too much may curdle/separate).
  3. Chill 20 minutes or until cool.
  4. Add 8 oz heavy cream and salt to mixture. Pour into Cream Siphon. Chill 1 hour.
  5. SHAKE!

Recipe by David Altman and Jamie Cumberledge of Esquina Cantina

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