Sickie Ickie
04-13-2010, 11:44 AM
Found these today. :)
Irish Bacon Sour
Created by Adam Seger, Nacional 27, Chicago
•1 ½ oz. apple-bacon-infused whiskey (Bushmills recommended; recipe below)
•1 oz. fresh lemon juice
•½ oz. Grade B maple syrup
•½ oz. egg white
Build in a 16 oz. pint glass and shake vigorously with fresh ice until shaker is frosted. Strain into a chilled martini glass. Garnish with a strip of bacon with a quarter of a boiled egg across the top of the martini glass.
Apple-bacon-infused whiskey
•2 green apples
•7 slices thick-cut Irish bacon, fully cooked and excess fat removed
•750 ml whiskey
Chop apples and mix with bacon and whiskey in a pitcher. Refrigerate for 72 hours. Strain and freeze overnight. Remove the excess fat and store in bottle.
Read more: http://www.time.com/time/specials/packages/article/0,28804,1977044_1977045_1977037,00.html#ixzz0kzGrC vbI
------------
Smoky Sour
Created by Gabriel Orta, W Hotel, South Beach, Miami
•1 ¾ oz. bacon-infused cachaça (Leblon recommended; recipe below)
•2 tbs. blackberry jam
•¾ oz. lemon juice
•1 rosemary sprig
•2 blackberries
Add all ingredients into a shaker, add ice, shake and strain into a rocks glass, garnished with a rosemary sprig and two blackberries.
Bacon-infused cachaça
Cook 5 bacon strips in a pan, double strain and sieve the fat into a container, add 750 ml of cachaça and put in the freezer. After freezing, remove the fat.
Irish Bacon Sour
Created by Adam Seger, Nacional 27, Chicago
•1 ½ oz. apple-bacon-infused whiskey (Bushmills recommended; recipe below)
•1 oz. fresh lemon juice
•½ oz. Grade B maple syrup
•½ oz. egg white
Build in a 16 oz. pint glass and shake vigorously with fresh ice until shaker is frosted. Strain into a chilled martini glass. Garnish with a strip of bacon with a quarter of a boiled egg across the top of the martini glass.
Apple-bacon-infused whiskey
•2 green apples
•7 slices thick-cut Irish bacon, fully cooked and excess fat removed
•750 ml whiskey
Chop apples and mix with bacon and whiskey in a pitcher. Refrigerate for 72 hours. Strain and freeze overnight. Remove the excess fat and store in bottle.
Read more: http://www.time.com/time/specials/packages/article/0,28804,1977044_1977045_1977037,00.html#ixzz0kzGrC vbI
------------
Smoky Sour
Created by Gabriel Orta, W Hotel, South Beach, Miami
•1 ¾ oz. bacon-infused cachaça (Leblon recommended; recipe below)
•2 tbs. blackberry jam
•¾ oz. lemon juice
•1 rosemary sprig
•2 blackberries
Add all ingredients into a shaker, add ice, shake and strain into a rocks glass, garnished with a rosemary sprig and two blackberries.
Bacon-infused cachaça
Cook 5 bacon strips in a pan, double strain and sieve the fat into a container, add 750 ml of cachaça and put in the freezer. After freezing, remove the fat.