“I could have killed him,” said Patrick Henaghan after Carnivale bartender Luis Rodriguez challenged him with chicken bouillon. Instead Henaghan, a barkeep at Michael Jordan’s Steak House, conducted a tasting of “fake chicken flavor” in six different forms. He wound up using a triple-clarified solution made from combining a no-sodium powder with a full-sodium version, using a third kind in powderized form to rim the glass. “I went a little crazy,” Heneghan admitted—hence the cocktail’s name.
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(Recipe below slideshow.)
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Henaghan has challenged Mike Freeman of the Palm with peanut butter. Said Henaghan, “I’m not going to be so mean as to give him chunky.”
Patrick Henagahn makes the I Must Have Flown the Coop
Challenged with chicken bouillon, Patrick Henaghan of Michael Jordan’s Steak House flies the coop
Combine all ingredients except the porter in a mixing glass. Pour over rocks, cap, and shake well. Add porter, give the drink a quick stir, and double strain into a cocktail coupe. Garnish with brandied cherries speared onto a wishbone.
