The BizarreBQ World Tour: WALES
Kentucky-style BBQ meets unique Welsh ingredients, complimented by an Ardbeg Espress-Oa Martini. All brought to us by British BBQ Chefs Samantha Evans and Shauna Guinn from the rugged landscape of wild West Wales. Salty samphire, rich coffee, and the smokiest Scotch of them all – what’s not to love?!
Espress-Oa Martini
Ingredients
40ml Ardbeg An Oa
20ml Coffee liqueur
20ml Espresso
Vanilla sugar syrup to taste
Pinch of salt
Garnish
Coffee beans
Nick & Nora glass
Old Fashioned
Method
Pour ingredients into shaker.
Fill shake with cubed ice.
Shake rapidly to mix, chill and dilute.
Double strain into glass.
Chapter 1
BRISKET BIRYANI IN BUFFALO
It’s the first stop on our peat-smoked pilgrimage and we’re in Buffalo, New York with Ryan Fernandez, BBQ legend famed for his unique combinations of Texas BBQ with South Indian flavours. It’s Tex-ish!
Chapter 2
AN ALTERNATIVE TAKE IN ATLANTA
We’re in Atlanta, Georgia, with Terry Sargent, top vegan BBQ chef, cooking up an alternative take on the holy grail of BBQ: “Veef” brisket. Plant-based protein seasoned all the way to heaven and back, served with an Ardbeg Ten sour. Sensational!
