Not for the faint of heart, this drink is one for the books. For even the most devoted connoisseurs of both bacon and bourbon, this delicious treat takes patience to create. The deep smokey taste of bacon and the overall depth to this cocktail will have you begging for more. Once you get a taste of this, you may not want to have bourbon, or bacon for that matter, any other way. Here’s how it’s done:
1 ¼ parts Basil Hayden’s Bourbon
1 part St-Germain Liqueur infused with applewood-smoked bacon
1 part freshly squeezed and strained lemon juice
1 ½ part diluted maple syrup (1:1 ratio of Vermont grade A medium amber syrup to water)
1 dash Peychaud’s Bitters
¼ pasteurized egg white
For the applewood bacon-infused St. Germain:
9 thick slices applewood-smoked bacon
2 750 ml bottle of St-Germain Liquer
For the drink:
In a mixing glass, put together bourbon, bacon-infused St-Germain, lemon juice, diluted maple syrup, bitters, and egg white. Add some ice and shake zealously. Pour into a double old-fashioned glass over new ice. Add an orange slice and a piece of St-Germain-infused applewood-smoked bacon.
For the applewood bacon-infused St. Germain :
In the oven, cook bacon until its crispy on the outside but chewy still in the middle. Remove from oven and try to remove excess oil by drying the bacon on a paper towel. In a glass jar, mix the two 750-ml bottles of St-Germain and the cooked bacon. Allow these ingredients to infuse for a 24-hour period at room temperature. Once 24 hours is up, remove the bacon from the jar and put the remaining liquid in the freezer until renderings coagulate and you can remove them. Strain the rest through a find mesh strainer and cheesecloth to eliminate as much renderings as possible. You may freeze and strain again if necessary. Then refrigerate until use.