Stefan CANDBY
The Danish dynamo became the first-ever “BallTender” at the 2011

HOW EXACTLY DID YOU COME UP WITH THE IDEA FOR A TESTICLE COCKTAIL?

Before leaving Denmark for the BallCup, I thought, ‘I’m a bartender, so why not make a cocktail with cooked balls in it – just for the fun of it?’ I came up with a recipe that I knew would work well, packed my bar tools, and asked if I could participate upon arrival. They’d never had a bartender make a cocktail with balls, but they were so happy with the idea that they thought the world’s first cocktail with testicles in it should be shared with everybody. I hope this year there will be space for a separate bartending competition and that bartenders with balls from around the world will enter!

WHAT WAS YOUR FIRST EXPERIENCE WITH TESTICLE EATING?

Iwas fortunate to taste them for the first time in the jungles of Sumatra, while living with the Mentawai people last year. Every time we castrated a pig, we ate the balls right after. We would boil them for a few minutes in bamboo pipes while the pig ran squealing around our hut in the deep of the forest. DO YOU FEEL IT WHEN YOU’RE SKEWERING THE NUTS FOR YOUR COCKTAIL? Not at all. It’s like cutting any kind of meat but you’ve got a cheaky smile during it.

WHAT DID EVERYONE THINK OF BOURBON WITH BALLS?

Judges, special guests, and the audience members who tried it loved it and raved about it. Everybody went crazy and so many people came to congratulate me. No prize, but it was a star moment for me and was definitely worth the trip. RECKON A SHOT OF BALLS COULD WORK? It could actually. Maybe that is an idea for 2012! I used to serve oyster shots in my old bar, so hell yeah, it could work with small balls, like a rabbit’s. DID YOU CELEBRATE YOUR CREATIVE COCKTAIL SKILLS BY GETTING PISSED? After the final, yes, we drank a lot of bourbon and plum brandy – the local moonshine. We also ate balls from all the competitors’ dishes. DID YOU RETURN TO DENMARK A HERO? Yeah, I did harvest a lot of respect from friends around the world who heard about the festival!

And to drink

Take two pig or lamb balls and boil for about five minutes in a concoction of water, salt, pepper, grated ginger, lemongrass, and lemon zest. Once done, place aside and allow to cool. >Take a rib bone from a pig, sharpen it, and skewer balls. Make sure bone has been cooked – you don’t want a raw bone in your drink! >Boil sugar peas mixed with a sheet of gelantine or a spoon of Agar Agar [gelantine made from seaweed]. Add a teaspoon of sugar then blend or mash together. Add 250mL of whipped cream, pour into a shaker, then set aside to cool.

Shake 90mL [three nips] of Maker’s Mark Bourbon with four to five stems of fresh mint, a squeeze of lemon, and ice. Strain into a rocks glass. Pour soft and sweet pea foam on top of drink then add testicle skewer.

Cheers!

Bourbon With Balls

 

 

By | 2017-06-11T10:14:05+00:00 June 15th, 2015|Events, News|
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