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Archive for the ‘DRINK RECIPES’ Category
Bacontini!
To make a deslishus BaconTini:
1. Cook 3 strips of bacon until crisp
2. Immediately eat one
3. Crumble up the second one, put into ice in the Martini shaker
4. Add your fav Vokda, shake well, and pour into Martini glass
5. Place other bacon strip into this new drink
10. Drink. Repeat. Congratulate yourself!
Will post a picture shortly. Check back soon!
How to create your own vodka flavored bacon:
1. Fry up three strips of bacon.
2. Add cooked bacon to a clean pint sized mason jar. .
3. Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks.
4. At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.
5. Decant into decorative bottles and enjoy.
Picture comming soon!
Bacon and Bourbon = “Be Mine!”
Bourbon Blog
What a great blog! Let’s all keep an eye on this one!
BACON SOUR INGREDIENTS:
1 1/4 parts Basil Hayden’s Bourbon
1 part St-Germain Liqueur Infused with Applewood Smoked Bacon (recipe included below)
1 part Freshly Squeezed and Strained Lemon Juice
1/2 part Diluted Maple Syrup (1:1 ratio of Vermont Grade A Medium Amber Syrup to water)
1 dash Peychaud’s® Bitters
1/4 part Pasteurized Egg White
PREPARATION:
* Combine bourbon, bacon-infused St-Germain, lemon juice, diluted maple syrup, bitters and
egg white into a mixing glass and shake vigorously with ice.
* Strain over fresh ice into a double-old fashioned glass.
* Garnish with an orange slice and a piece of the St-Germain infused Applewood smoked bacon.
BACON-INFUSED ST-GERMAIN:
Ingredients:
* 9 Thick Slices of Applewood Smoked Bacon
* Two 750 ml bottle of St-Germain Liqueur
Bacon-Infused Scotch!?! (Girl + Fire = Food)
Bacon Infused Scotch
Wow – So Girl + Fire.com finally came to the light! Congrats! Although I would recommend a milder flavor scotch – just so don’t mix and match some already smoky-flavored scotch with the bacon flavor. Good stuff.
VIA: http://www.girlplusfire.com/2010/10/bacon-infused-scotch.html
Bacon-Infused Scotch
3-4 strips fatty bacon
1 tablespoon freshly rendered bacon fat
1 bottle of scotch
1. Fry up the bacon. Save a tablespoon of bacon fat. Eat the bacon. (If 3-4 strips doesn’t give you a full tablespoon, fry some more!)
2. Pour the scotch into a clean, wide-mouth container. You don’t want to put the bacon fat in the alcohol’s original bottle because some might get stuck in there, which leads to floating fat globules and that’s not pretty.
3. Let the mixture marinate overnight.
4. The next morning, stash the mixture in the freezer. Scotch doesn’t freeze, but the fat will. After a few hours, the fat will be solid, making it very easy to fish out. Even easier if you used a wide-mouth container.
5. Strain the alcohol back into its original bottle.
Your scotch is now ready to drink. Mmm.
Iron Chef Cat Cora Knows Her Cocktails
Iron Chef Cat Cora faced the challenge of bourbon as the secret ingredient tonight on Iron Chef America. So, bourbon and scotch are not the same, but can be interchangeable.
Chef Cora has some incredible dishes as only she can and tonight was no exception. Her starter was a cocktail with an appetizer dish. Not so sure about the appetizer itself because I was so intrigued by the drink she served with it.
So here it goes…
A healthy shot of bourbon (substitute your favorite scotch) in a glass coated with a vanilla salt (easy to do – dip the glass in vanilla and then into a salt, such as used for Margaritas). Instead of a stir stick, the drink included a rasher of brown sugar coated bacon skewered on a wooden kebak type stick.
That is quite an interesting and original use of both bacon and scotch…..
Try it. Let us know what you think. BTW, she won the challenge so Food Network might have more information on the drink and appetizer dish soon.
Cheers!
