Smoked Bacon Cocktail

Name: Smoked Bacon Cocktail


Yield: Makes 1

Ingredients:

• 1 1/4 Parts Basil Hayden’s Bourbon
• 1 Part St-Germain Liqueur, infused with Applewood Smoked Bacon (see below)
• 1 Part Lemon Juice, freshly squeezed and strained
• 1/2 Part Maple Syrup, diluted (1:1 ratio of Vermont Grade A Medium Amber Syrup to water)
• 1 Dash Peychaud’s Cocktail Bitters
• 1/4 Part Pasteurized Egg White

Bacon Infused St-Germain Cooking Method

• 9 Slices Applewood Smoked Bacon
• 2 750 mL (25 fl. oz) bottles of St-Germain Liqueur

1. In a preheated oven, cook bacon until crispy on the outside. Let bacon cool on a paper towel.
2. Fill a glass jar with two 750 mL (25 fl. oz) bottles of St-Germain.
3. Place cooked bacon inside the jar and let infuse for 24 hours at room temperature.
4. Remove bacon and place liqueur in freezer so that bacon fat can congeal.
5. Strain liqueur through a fine mesh strainer or cheese cloth to remove as much congealed fat as possible.
6. If needed, repeat the freezer/strain process to remove all remaining fat.
7. Refrigerate.

Preparation:

• Combine Basil Hayden’s Bourbon, bacon-infused St-Germain liqueur, lemon juice, diluted maple syrup, bitters and pasteurized egg white into a mixing glass and shake vigorously with ice.
• Strain over ice into an old-fashioned glass.

Garnish:

• Garnish with an orange slice and a piece of St-Germain-infused Applewood smoked bacon

Glass Guide:

• Old-fashioned "Rocks" Glass

recipe inspired by bradleysmoker.com