Drink Alert: The Gallows Debuts the “All the Whey” Cocktail
By using excess whey from poutine curds, the South End gastropub discovered a new cocktail.
When it comes to winter cocktails, creamy egg-fortified flips are a major go-to for those seeking some comfort from their swill. To that end, Eater has a roundup of great eggy cocktails in the area. But for an egg-free alternative to a flip, head to The Gallows for their new whey-enhanced cocktail, dubbed the All the Whey. The cocktail was an experiment of sorts, says general manager Seth Yaffe. “We make our own cheese curds here, so we were doing a lot of dumping out of the whey after we strained the curds off,” he says. “IÂ was reading about a couple bars in the west coast getting into using whey for cocktails. It’s a byproduct that’s cool, because it’sÂ sustainable.”
One of the staff’s bar directors, Tim Hagney, began playing around with whey in drinks, and the staff Â found that the use of whey actually results in a beverage with silkier bubbles than those that contain egg whites as a thickener. The cocktailâ€”which also contains rye, whey, Drambuie, honey, and lemonâ€” debuted a couple weeks ago, and Yaffe says it’s already been a huge success. “It’s great how many people are embracing something a little off the beaten track and pushing a little out of their comfort zones,” he says. For the full curds and whey experience, we recommend ordering it with a massive side of gravy-drenched poutine, of course.
For more online food coverage, find us on Twitter at @ChowderBoston
Source URL: http://www.bostonmagazine.com/restaurants/blog/2012/11/30/gallows-debuts-all-whey-cocktail/