How to Name a Cocktail, Part II
As I mentioned last week, I cannot name a drink for spit. This was verified this weekend at the unofficial F&W watering hole, PDT. There I tried the bar’s “Benton’s Old Fashioned,” a heady combination of bacon-infused bourbon (using the fat-washing technique we touched on last December; click here for a recipe), maple syrup and Angostura bitters. It was the second time I’ve had the drink, and the second time I’ve failed to finish it—the bacon is just too overpowering.
After apologizing to mixologist Jim Meehan for my lack of fortitude, I told him he should try to create a drink that combines all of the flavors in a well-rounded breakfast: bacon, eggs, maple syrup, orange juice, etc. A few minutes later he slid a Collins glass in front of me, which contained some kind of milky concoction. I took a sip: bacon, eggs, maple, orange—the flavors were all there, in shockingly happy harmony. It tasted a bit like a smoky Orange Julius. Jim asked what he should call it. “Liquid Breakfast?” I offered. “Rise and Shine?” Both of these names were terrible, more befitting a frat-party shot. “How about ‘Good Morning’?” my drinking partner, Frank, asked. Perfect. Now how to get the flavors of coffee and burnt toast in there?
Good Morning Flip
Makes 1 drink
1 whole egg (raw egg warning, blah blah blah)
1 1/2 ounces bacon-infused bourbon
1/2 ounce pure maple syrup
1/2 ounce fresh orange juice
1/2 ounce fresh lemon juice
Crack the egg into a cocktail shaker and add the bourbon, maple syrup, orange juice and lemon juice. Shake the mixture vigorously for 20 seconds, then fill the cocktail shaker with ice. Shake for 20 seconds longer and strain into a small Collins glass.