Be Better Blog

The fact that I am posting about a meat centric cocktail makes my brain explode, as these are two of my favorite things in the whole wide world. And the fact that that meat happens to be bacon, well, that’s just putting me right over the edge.

I’ve heard a lot of bacon-vodka recipes and as much as I like vodka, I just don’t think that combo wets my whistle. But whiskey, now that’s another story.

This cocktail is featured at one of my favorite NY bars, PDT and was created by Don Lee. 

Bacon-Infused Old Fashioned

To make the Bacon-Infusion:

-Cook 3-4 slices of bacon in a hot skillet, rendering about 1 ounce of bacon fat.

-Pour 1 (750ML) bottle of bourbon into a jar

-Strain (through cheesecloth) 1 ounce of rendered bacon fat into the container and let sit for 4-6 hours at room temp.

-After the 4-6 hour infusion, put your jar into the freezer until all the fat has congealed. Remove solidified fat with a slotted spoon and strain the bourbon back into the bottle. 

Now, to make the cocktail…you’ll need:

2 ounces bacon-infused bourbon 
1/4 ounce Grade B maple syrup
2 dashes Angostura bitters
Twist of orange

Combine bourbon, maple syrup, and bitters in a mixing glass with ice. Strain mixture into a chilled rocks glass and serve over ice. Garnish with your twist of orange.

This beats my protein shakes exponentially. 

xo Chinae