eGullet member Andrew Fenton recently posted about his current success with making what he calls Weeniecello, vodka infused with hot dogs. Apparently the Hebrew National all-beef franks were treated to a five-week soak in 100-proof Smirnoff. The vodka was then strained and used in a Weenie-Tini, Fenton's blend of Weeniecello, dry vermouth and sauerkraut brine. Fenton says the cocktail has "a richness and subtle beefiness not to be found in traditional vegetarian cocktails." One eGulleteer pointed out another page with more pork martinis.Weeniecello: hot dog-infused vodka
eGullet member Andrew Fenton recently posted about his current success with making what he calls Weeniecello, vodka infused with hot dogs. Apparently the Hebrew National all-beef franks were treated to a five-week soak in 100-proof Smirnoff. The vodka was then strained and used in a Weenie-Tini, Fenton's blend of Weeniecello, dry vermouth and sauerkraut brine. Fenton says the cocktail has "a richness and subtle beefiness not to be found in traditional vegetarian cocktails." One eGulleteer pointed out another page with more pork martinis.Comments [8]
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Reader Comments (Page 1 of 1)
18-22-2006 @ 5:51PM
Dan Tannenbaum said...
Oh, PUHLEES!!!! That's almost as gross as Pork Brains in Milk Gravey and Zebra Steaks in Monkey fat!
58-22-2006 @ 8:11PM
Bruce Dearborn Walker said...
Just think how great this would taste if he grilled the dogs over a charcoal fire first.
This is appalling.
Although Hebrew National are the only hot dog I personally will eat. Drinking them crosses a line.
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