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Chicken & Apple Wassail

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Liquor.com
Liquor.com

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Updated 08/12/21
Chicken & Apple Wassail cocktail in a coupe glass on a black surface
Image:

Liquor.com / Tim Nusog

Chicken broth is usually associated with savory cooking, but with a little ingenuity—and some liquor—you can enjoy chicken stock in your cocktails. For proof, look to the Chicken & Apple Wassail, an elegant chilled cocktail by Christy Pope of consulting and catering company Cuffs & Buttons and Dallas cocktail bar Midnight Rambler.

“Stock-tails,” as they are often called, may seem avant-garde or even strange, but using broth in cocktails is nothing groundbreaking. “Stock-tails are not new,” says Pope. “Classic cocktails like the Bull Shot show historic precedent.” At Midnight Rambler, she began serving the Pho-King Champ stock-tail (wheat vodka, oloroso sherry, aromatized beef stock and cilantro) when the bar opened in 2014, attributing the recent rise in popularity of stock-tails to the current interest in the health benefits of bone broths.

When creating stock-tails of your own, remember that broth acts as a diluent, albeit a flavorful one, so be sure not to over dilute your cocktail when shaking or stirring. If you want to go all-in, make the broth at home. Otherwise, you can purchase a quality option at the store. From there, anything is possible.

“Broths play well with most spirits, both neutral and aromatic,” says Pope. In this Wassail variation, she pairs applejack with apple cider, chicken stock, simple syrup, lemon juice and bitters for a drink that tastes great whether you’re taking a sick day or hosting a party.

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Ingredients

  • 1 1/2 ounces Laird’s applejack

  • 1 1/2 ounces apple cider

  • 1 1/2 ounces Swanson organic free-range chicken stock

  • 1/2 ounce simple syrup

  • 1/4 ounce lemon juice, freshly squeezed

  • 2 dashes Angostura bitters

  • Garnish: nutmeg, freshly grated

Steps

  1. Add the applejack, apple cider, chicken stock, simple syrup, lemon juice and bitters into a shaker with ice, and shake until well-chilled.

  2. Strain into a coupe glass.

  3. Garnish with freshly grated nutmeg.