When it comes to bacon, we Southerners are always getting creative. Like, say, adding bacon flavor to bourbon. That’s what gives this traditional cocktail a makeover.

Matt Moore
Recipe by Oxmoor House October 2015

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
5 mins
total:
5 mins
Yield:
Serves 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  •  Cook 4 to 5 strips of your favorite hickory-smoked bacon in a skillet. Pour 1 (750-milliliter) bottle of your favorite bourbon and the bacon drippings from skillet into a 4-cup glass measuring cup; let stand at room temperature for 24 hours. Pop the measuring cup into the freezer for a couple of hours. Pull it out, and skim off the bacon fat (it will congeal and separate from the alcohol). Pour the ice-cold bourbon through a cheesecloth-lined strainer into a glass jar to remove any particles. Your bourbon is now flavored with the smoky bacon fat for use in all of your favorite cocktails.

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  • Muddle sugar, bitters, and 1 tsp. water in an old-fashioned glass to release flavors and blend ingredients. Swirl sugar mixture to coat inside of glass. Add 1 large ice cube, and pour bourbon over ice. Serve immediately.

Source

Southern Living: A Southern Gentleman's Kitchen

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