MojoMan Posted May 28, 2008 Share Posted May 28, 2008 I had a couple of great cocktails recently. Bolshevik: 4 oz beet infused vodka (peel and quarter beets, soak at RT in vodka for 48 hours). 2 oz lime juice 1.5 oz basil simple syrup (boil 1 c water, let infuse with some basil, remove basil, add 1 c sugar, boil until dissolved). Shake with ice. Strain and serve. French 75 4 oz G-vine gin 2 oz lemon juice 1.5 oz simple syrup Shake with ice. Strain. Put about 1/3 full in a champagne flute. Top with bubbly. Quote Link to comment Share on other sites More sharing options...
detlef Posted May 28, 2008 Share Posted May 28, 2008 Wow, very cool. We've been doing some cool stuff lately along those lines that I'd love to share but am off to the farmer's market. Those do sound great. We're working on a bacon infused bourbon. Basically mixing molten bacon fat with bourbon and then placing it in the fridge for the fat to rise to the top, congeal, and then scoop it off. I'll let everyone know how that turns out. Quote Link to comment Share on other sites More sharing options...
twiley Posted May 28, 2008 Share Posted May 28, 2008 Wow, very cool. We've been doing some cool stuff lately along those lines that I'd love to share but am off to the farmer's market. Those do sound great. We're working on a bacon infused bourbon. Basically mixing molten bacon fat with bourbon and then placing it in the fridge for the fat to rise to the top, congeal, and then scoop it off. I'll let everyone know how that turns out. Dude, anything with bacon in it is going to be stellar. Quote Link to comment Share on other sites More sharing options...
MojoMan Posted May 28, 2008 Author Share Posted May 28, 2008 Wow, very cool. We've been doing some cool stuff lately along those lines that I'd love to share but am off to the farmer's market. Those do sound great. We're working on a bacon infused bourbon. Basically mixing molten bacon fat with bourbon and then placing it in the fridge for the fat to rise to the top, congeal, and then scoop it off. I'll let everyone know how that turns out. Interesting. Are you going to mix the bacon bourbon with something kinds sweet-mapley? Quote Link to comment Share on other sites More sharing options...
detlef Posted May 28, 2008 Share Posted May 28, 2008 Interesting. Are you going to mix the bacon bourbon with something kinds sweet-mapley? Well, previous attempts at a bacon cocktail have involved bourbon, maple syrup, and orange bitters. We just rimmed the glass with a mixture of pulverized bacon brittle and salt. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted May 29, 2008 Share Posted May 29, 2008 Wow, very cool. We've been doing some cool stuff lately along those lines that I'd love to share but am off to the farmer's market. Those do sound great. We're working on a bacon infused bourbon. Basically mixing molten bacon fat with bourbon and then placing it in the fridge for the fat to rise to the top, congeal, and then scoop it off. I'll let everyone know how that turns out. Read about doing this (maybe Food and Wien??) Sounded interesting!! I am trying out a twist the drink you posted a while back using bacon salt.. Tomato juice, spicy vodka, basil and some lemon infused oils rimmed with bacon salt; maybe I should try infusing the vodka with bacon??? Quote Link to comment Share on other sites More sharing options...
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