--- title: Joel Stein Enjoys Some Meat-Infused Booze | TIME description: Want to freak out your friends? Start your party off by serving some fat-washed cocktails. Joel Stein tests meat-infused drink recipes from prominent mixologists canonical: https://time.com/video/u6dOhBtV/ og:title: Joel Stein Enjoys Some Meat-Infused Booze og:description: Want to freak out your friends? Start your party off by serving some fat-washed cocktails. Joel Stein tests meat-infused drink recipes from prominent mixologists og:url: https://time.com/video/u6dOhBtV/ og:image: https://cdn.jwplayer.com/v2/media/u6dOhBtV/poster.jpg?width=720 og:type: video.other twitter:card: summary_large_image twitter:title: Joel Stein Enjoys Some Meat-Infused Booze twitter:description: Want to freak out your friends? Start your party off by serving some fat-washed cocktails. 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They are at time.com/newsletters and are separate from a paid subscription. ## Video: Joel Stein Enjoys Some Meat-Infused Booze [Watch (HLS stream): Joel Stein Enjoys Some Meat-Infused Booze](https://cdn.jwplayer.com/manifests/u6dOhBtV.m3u8) (4:30)  _Published 2010-04-01. Want to freak out your friends? Start your party off by serving some fat-washed cocktails. Joel Stein tests meat-infused drink recipes from prominent mixologists_ --- Jul 27, 2023 1:21 PM UTC --- ## More From This Series [All Videos](https://time.com/video/) [Joel Stein House Video](/video/NygQXgbs/) ### Joel Stein House Video [Joel Stein talks to Tony Robbins](/video/gCRmrDdk/) ### Joel Stein talks to Tony Robbins [Joel Stein Places a Product](/video/oENNUgAd/) ### Joel Stein Places a Product --- ## Transcript >> 9 a. m. [ unk ] at Marquee Hotel Bar, we're coming up with a drink that uses meat. Tony has infused some whiskey with seared pancetta. I've never drank pancetta- infused whiskey at 9 a. m. before. >> I'm just gonna pour it through here just to see if we can-- >> But so, if you served it to people, they wouldn't get chunks of pancetta? >> When you do an infusion, basically what you do is you're pulling most of the flavor from-- so I'm not sure what it would-- >> All that is left really chewy like-- >> Yeah. -[ unk ] whole thing as a shot, do I? >> No, no. No. We're just gonna taste it, 'cause again, Joe, when I set out to create a new cocktail recipe, the first thing I wanna do is taste and evaluate the base spirit and then build with ingredients that are gonna compliment that flavor. You all right? >> I think so. >> Where do you feel the pancetta? At the end? >> Well, it comes at the beginning but then I kinda get the-- I think the fat and the salt-- >> Yeah. >> Kind of coating my mouth now and leaving as a nice finish. >> And you like it. Yeah. And why do people like people like meat in their cocktails, in general? Why is this become a thing? >> Well, I think it is, you know, everyone is always kind of looking to push the envelope a little bit. >> Right. >> The next step now that we have the flavor profile of our base spirit is try it with different modifiers. The first we're gonna add Grand Marnier, stained with a thought of orange. >> Try Cointreau which would make it also orange. >> A little more straight up orange. >> Yeah, a little dryer, more floral, lighter and we're gonna try some ginger liqueur, some Canton. If I was gonna go in and order, I'd start with the lightest which would be the Cointreau. >> You liked the first one better, didn't you? >> I think I do. >> Okay, Let's stick with that then. >> This is gonna based on the sour. We're gonna drop the white of an egg into the glass first then we're gonna add fresh lemon juice, our maple syrup, our Cointreau and then finally our pancetta whiskey. >> That look great? That look professional. >> The idea is you all have these built up frustration. >> Oh right, right, right. >> That's the greatest sound in the planet right there. >> You give me a workout as bartender. >> Now Joel to break this, here's your sweet spot, right here so you just pop your sweet spot and it comes right apart. >> And it is a-- it's a sour right? >> A sour or we could make it into a fizz. Really the only big-- >> I'm a big fan of fizz. What makes it a fizz? >> We'll just add some sparkling water. >> What were gonna do here is we're just going to. >> I love stuff on fire. Could you serve this on fire? >> No. Basically, all you're gonna do is you're going to expel the orange-- the oils. >> It's not a bad drink. >> It's not a bad drink at all. >> Do you think it would be better with the seltzer or without seltzer? >> I don't think it needs a seltzer. >> All right. >> And then we could-- -[ unk ] breakfast fizz. >> Didn't make any better I don't think? >> I like it. Now, I'm getting more of the pancetta. >> You are? Now that I sweetened it a little bit? >> Let's try this just for-- >> The seltzer? >> A little better with the-- >> Ok, maybe, you got your wish there. An ounce of fizz in there, just kind of-- It made a little bit of difference. >> Made a lot of difference I think. >> Why is that? >> Give me that fizz back. >> Why did that make such a difference? The breakfast fizz. >> You like that name now? >> I do. Or, I mean-- >> It's okay. >> Yeah. I mean-- ```json {"@context":"https://schema.org","@type":"VideoObject","name":"Joel Stein Enjoys Some Meat-Infused Booze","description":"Want to freak out your friends? Start your party off by serving some fat-washed cocktails. 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