Kentuckians like Texans and vice versa. Perhaps it’s because we gave them Daniel Boone at the Alamo, or that they gave us chili (the average Kentuckian’s favorite [it’s not Kentucky burgoo] meal.) I’d honestly bet that it’s because we share the same soda- Big Red.
This stuff has traditionally been released to select states, yet it’s a prominent part of the culinary landscape in these places. Now, you can actually order Big Red from their website from where you live. I personally was bottle fed this soda- red, yet not a crème. It is simply described as “Red,” to be truthful.
Next, we will show a familiar recipe that illustrates the use of a soda simple syrup in a culinary role. This will be based in part upon our last two articles from the Maker’s 46 series including our Blueberry/Coca-Cola Infusion and Maker’s and Coke Reengineered. We hope that you enjoy the technique and will enjoy using it with some of your own local soda selections.
For the Syrup:
1 part Big Red or local soda variation
1 part Sugar
Bring Soda to a boil. Add sugar and dissolve. Let sit to room temperature. Store refrigerated, up to two weeks. Combine:
1 part Soda Syrup
1 part water
1 part white vinegar
Warm till just below simmer.
Add: 1 medium onion, yellow, sliced.
Cover.
Let sit overnight. Serve.
Recipe and article by BourbonBlog.com‘s Chef/Mixlogist Stephen Dennison
Popularity: 7% [?]
The beauty of this dish is after you eat the shrimp, you truly can turn back the Margarita and finish it off as a drink.
