Arnold Palmer, Meet Bourbon
The Tipsy Palmer is a hole in one with fried birdies
Hey, it's Fried Chicken Fortnight: two full weeks of recipes, chicken chat, chef tips and more. Check out all the stories for this very important holiday that we, uh, made up.
Champagne may be the wine pairing of choice for fancy fried chicken fans, but I'll be reaching for a cocktail the next time I have a pile of crisp drumsticks in front of me.
And that cocktail would be the Tipsy Palmer. As a Palmer, I feel some kinship obviously but what I really like is how easy it is to make and how good it tastes: A boozy variation of an Arnold Palmer, it's lemonade and iced tea spiked with bourbon.
So why drink it with fried chicken? For one, sweet tea is a staple in the South, where fried chicken dreams come true. And, as much as anything can hope to, the cocktail's refreshing sweet-tartness cuts through all that breading and grease.
As far as cocktails go, the Tipsy Palmer isn't exactly earth-shattering, so in the hopes of making the pedestrian drink fancier, I chatted with our drinks editor Jim Meehan. He recommended trying The Reverend Palmer, a drink created by his buddy Don Lee at PDT: 2 ounces of bourbon infused with black tea leaves, ½ ounce of lemon-infused simple syrup and 2 dashes of Angostura bitters stirred and strained into a chilled rocks glass with one big ice cube and a lemon twist garnish. Preach on.
While that sounds absolutely delicious, if you want to make the Tipsy Palmer a touch classier without all that work, here are a couple of ideas: Brew your own iced black tea. Get your hands dirty by making some fresh-squeezed lemonade. Add a nice candied lemon-peel garnish.
As for me, the next time I have a fried chicken party, I'm going to tweak it by muddling some preserved lemons and adding some fresh mint leaves to a big pitcher of the stuff. What am I going to call it? The Tipsy Karen Palmer, of course.