Recipe: Hoof Raw Bar lives on in a peppery Marmite caesar from Jen Agg
By Jen Agg
Hoof Raw Bar
PREP TIME: 10 minutes
INFUSION TIME: 1 week
1½ oz pink peppercorn–infused vodka
¼ oz Marmite, thinned
½ oz fresh lemon juice
¼ oz Worcestershire sauce
4 oz Clamato juice
Dash of piri piri
1. To infuse vodka, add ¼ cup pink peppercorns to a 40-oz bottle and let sit, covered, for at least a week.
2. To thin Marmite, mix ¼ cup with ¼ cup water and let sit for five minutes.
3. Rim a chilled highball glass with a mixture of crushed Maldon salt, fennel and celery seed.
4. Add all ingredients to glass. Stir. “Build” the cocktail gradually with ice (see tip). Garnish with three pieces of pickled celery.
Build the perfect cocktail by adding add ice in two stages. Mix the drink, fill the glass halfway with ice and stir, then top it off with more ice to keep it cold.
HOOF RAW BAR
Jen Agg is famous for three things: she makes brilliant cocktails; she opened the influential offal-centric Black Hoof; and she hates vodka. She even wrote a screed against the liquor called “Vodka Is Stupid.” The problem, Agg says, is that vodka tastes neutral to the point of nonexistence. But she broke her own rule with this caesar, which she served at the seafood-focused Hoof Raw Bar until it closed last week to make way for Agg’s newest venture, a Haitian restaurant called Rhum Corner. The cocktail works with vodka’s essential blankness, she says, and allows the pepper and piri piri to burst through like hellfire.