Hoisin sauce—usually made with fermented soybeans, garlic, vinegar, soy sauce, and sesame oil—is sweet, salty, and viscous. It’s commonly used in Chinese cuisine, rarely used in alcoholic drinks. But when Sam Ruppert (DryHop Brewers) challenged Adrienne Stoner of Lost Lake to create a cocktail with the sauce, she had a supply at the ready. The menu at Lost Lake is Asian inspired, and chef Fred Noinaj makes hoisin sauce in-house to accompany a duck dish.
Who’s next: Stoner has challenged Elizabeth Mickiewicz of EZ Inn to create a cocktail with Lonesome Rose queso dip.
