Quantcast

 
               

 

 

Chicago Blogger Network

 

 

 

Blogs to Love

ABCD Design
At Home with Kim Vallee
Bellalimento
Celebrations at Home

The Daily Basics
Everyday Celebrating
The Gracious Girl
Housewife Bliss
Hostess with the Mostess
It's in the Details
The Party Bluprints Blog
Pepper Design Blog
Thoughtfully Simple
Unchained Kitchen

 

« First Time Hostess: Getting YOU ready for your party | Main | Second City Soiree on Facebook »
Monday
Nov302009

Twelve Days of Cocktails - Day 6: Bacon Manhattan

 

 

A disclaimer: today's concoction is not for everyone. Serve it to friends with daring palates.

You probably know that bacon mania has swept North America (it even merits its own Wikipedia entry, a sure indicator of pop culture presence). Why? I don't know, but I love bacon so I'm not going to question this recent trend!

Some people feel it's played out, while others claim something so delicious as bacon can never be played out. Perhaps the two sides should sit down over a Bacon Manhattan and have a friendly debate...


Bacon Manhattan
(a variation on Please Don't Tell's recipe)

Step One: Make bacon-infused bourbon
Place 2-3 strips cooked bacon strips into a mason jar. Fill with bourbon. Let the two get to know each other for at least 8 hours in the fridge, preferably more.

Step Two: Make big ice cubes (optional)
Regular-sized ice cubes melt too fast, thus diluting the bourbon. Horrors! I froze water in some Dixie cups and then peeled off the paper under a running tap of warm water. Use whatever's available to you for this step.

Step Three: Make bacon swizzle stick, as shown above (also optional)
Start this step at least an hour before you plan to serve the cocktails. You want the swizzle stick to be room temperature (not cold...cold bacon = ew) upon consumption. Wrap one piece of uncooked bacon around a wooden spoon handle, a set of chopsticks, or similar. Put the bacon and object on a paper towel, and then on a microwave safe plate. Nuke for 1:30, or until bacon is cooked. Don't overcook, or the bacon will shatter when you do the next part: Let it cool for just a bit, then carefully loosen the bacon from the object, retaining the cylindrical shape. It's easier than it sounds, I promise! Let it come to room tempurature on a clean paper towel.

Step Four: Make the cocktail (not optional)
Into a shaker full of ice, pour:
3 tsp maple syrup (Grade A dark amber recommended. This is not a time for Aunt J or Mrs B)
2 dashes bitters
2 oz infused bourbon
Shake, and pour over two big ice cubes in a rocks glass.  Rub twist of orange on the rim.  Garnish with bacon swizzle stick. Ponder the "it's played out/no it isn't" debate.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (1)

You can also invest in ice cube trays to make the large ice cubes a reliable accessory to any cocktail you prefer to not water down with minis! I just ordered trays as Christmas gifts for my family of imbibing men ;-)

November 30, 2009 | Unregistered CommenterCara of City Girl Chicago

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
Related Posts Plugin for WordPress, Blogger...