Pubs and bars across the world are increasingly using Bacon – yes, Bacon – as the prima donna in their cocktails. We select a savoury foursome.
Piggy Tail Cocktail
Bacon-infused, Bourbon, Fresh orange pulp, Maple syrup, Dashes of aromatic bitters
Infuse the bourbon with bacon fat for a week. Fill a shaker with ice and add all the ingredients along with the bourbon. Strain into a rock glass and add dashes of bitters. Garnish with a slice of orange and a strip of fried bacon.
Double Bacon Delight
Bacon-infused bourbon, Maple syrup, Lemon juice, Bacon powder/bits, Dash of red food colouring, Red ice sphere
Chop and fry 100 grams of bacon, let it cool slightly and deglaze with bourbon. Seal and chill the mixture for five days. for the bacon powder, dehydrate bacon bits for six hours and blend fine. In a mixing glass, combine all the ingredients with the bacon-infused bourbon and shake vigorously. Dip the rim of a martini glass into maple syrup, then into the bacon powder. Place the red ice sphere in the martini glass and inject the mixture into the sphere through a hole.
Smoked Bacon Bloody Mary
Woodside Inn, Mumbai
Vodka, Tomato puree, Tomato juice, Worcestershire sauce, Fresh lemon juice, Smoked bacon
Take a Caipiroshka glass with a salted rim and add ice. Add all the ingredients, with the vodka going in last, and garnish with a flame grilled strip of bacon, a celery stick and a slice of lime.
Southern Old Fashioned
The Sassy Spoon, Mumbai
Bacon-infused bourbon, Maple syrup, Two dashes angostura bitters, An orange twist, A crisp bacon rasher
In a mason jar, pour in the bacon fat with the bourbon. Seal the jar and let it sit in a dark room for six hours. After the steeping time, freeze the jar till the fat solidifies, and strain. In a rock glass, add all the ingredients and stir in the bacon-infused bourbon. Garnish with a bacon rasher and an orange twist.