The Pigskin
Saved by 2 People
About this Cocktail

Bacon...why not!

Ingredients:
  • 2oz bacon infused Makers Mark
  • 1oz Frangelico
  • 1/2oz maple syrup
  • Top with Buffalo Rock Spicy Ginger Ale
  • garnish with candied bacon
Preparation:

Build first three ingredients in shaker, add ice, shake. Double strain onto new ice. Top with ginger ale. Don't forget the candied bacon.

5 Comments
  • Ross Woodie
    Directions for infusing bourbon with bacon, please. Is it just maceration?
  • David Gillies
    Please don't try maceration alone. You will risk food poisoning. The safe way (fat wash) has been published in the pdt cocktail book and is widely available online. Google Benton's old fashioned.
  • James Overby
    Yeah the fat wash is the way to go. 4 hours in dry storage and 2 hours in freezer. Strain through coffee filter as much as needed to get all the fat out.
  • Ross Woodie
    Thanks, fellas
  • David Gillies
    Just got round to making this sans the candied bacon. It's sweeter than I usually like but good god it a actually makes my bacon infused bourbon taste even more bacony.

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