Bartenders have been infusing whiskey and bourbon with bacon for years. Anthony Schmidt and his mentor, Sam Ross, have taken to combining the meat with Angostura bitters. Schmidt thinks that the bacon-infused bitters add a “controlled complexity” to this Old-Fashioned without making it too salty or “hammy.”
Slideshow:Wonderful Whiskey Cocktails
1 brown sugar cube
3 to 4 dashes of Baco-Stura bitters (See Note)
1 teaspoon chilled club soda
1 ounce bonded rye whiskey
1 ounce Laird’s bonded apple brandy
1 orange twist, flamed, for garnish
How to Make It
In a chilled rocks glass, combine the sugar cube, Baco-Stura bitters and club soda and muddle to a paste. Add ice and the whiskey and brandy and stir well. Garnish the drink with the flamed orange twist.
Baco-Stura Bitters: In a skillet, cook 3 thick-cut strips of bacon until crisp. Pour 7 1/2 ounces Angostura bitters into a large jar. Add the bacon and all the fat to the jar. Add 1/2 ounce Angostura bitters to the skillet and cook over moderate heat to deglaze the skillet, scraping up any browned bits; add to the jar. Let cool, then seal tightly and freeze for 24 hours. Spoon off the solidified fat and strain the bitters through a coffee filter into a clean jar. Keep at room temperature for up to 1 month. Makes about 6 ounces.
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