Bacon Washed Old Fashioned
When bourbon is just not enough…
Bacon infusing your bourbon is not a new thing. But while you’ve heard of it, have you actually tried it? At Fleisch, they see it as their duty to use the in-house butcher to support their cocktail menu, and so infusing bourbon with the organic, free-range bacon that’s in the glass montres was only natural.
0.75cl Maple Syrup
6cl bacon washed Old Pepper Straight Kentucky Bourbon
2-3 dashes Angostura bitters
Stir with ice and strain over a large ice cube into an old fashioned glass. Garnish with a lemon twist.
A very distinct but subdued taste of bacon in this delicious drink that we’d recommend with one of the hearty dishes at the restaurant. If you’ve never sensed how cocktails can have different “mouthfeel” before, try this – it’s rounder, fatter and smoother than a regular old fashioned, and you will be fascinated by the visible fats on the surface of the drink.
Bacon washing your bourbon
No – you do not just let a pack of Tulip steep in your bourbon bottle. Instead, drain the fat from your next bacon fry – make sure it’s only the fat. Put it into your bourbon – Old Pepper straight, Bullit or Four Roses Yellow Label are all good choices – and let it sit for a day or two. Then leave the jar or bottle in the freezer until the bacon fat thickens on the surface and you can strain it out. To be sure all remnants of solid fat is gone, strain through a coffee filter or cloth. You should have a liquid that looks just like bourbon.
If you like this, you’ll probably also love “The Bennet” from Fleisch.