KANSAS CITY, Mo. -- Stewart Lane from Inspired Occasions was recently deemed FOX 4's food scout. For one of his first assignments, he was sent on on a mission to find three of the most adventurous foods from the metro. He found a Sicilian spleen sandwich, duck tongue tacos and a new cocktail that has a backstory. Karli Ritter and Kim Byrnes were feeling brave and tried a few of the items. Watch the video above to find out what they thought.
Pennsylvania Coal Miner’s Manhattan
Dash of Cinnamon Bitters
1 ounce sweet vermouth
2 ounces root liquor
Combine all ingredients in a tall glass with ice. Stir to combine and strain into a chilled glass. Top with sarsaparilla air or sarsaparilla whipped cream.
Can be made in batches for a larger number of cocktails.
Sarsaparilla Whipped Cream
Makes 2 1/4 cups
1 cup heavy cream
3 tablespoons sugar
1 teaspoon sarsaparilla extract or more to desired intensity
Place the chilled cream in a bowl and whip until halfway to stiff peaks. Add the sugar and sarsaparilla extract. Continue to whip till stiff peaks are achieved.
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