That’s right, as some bartenders (and their patrons have already discovered, the joys of bacon and the joys of martinis have finally been merged. Behold…the Bacontini!
Courtesy of MSNBC comes this delightful story of mixology at the cutting edge. But hey, I’ll let them describe the underpinnings of this fusion of pork and potato ( I know, I know…good vodka is never made from potatoes but I wanted an alliteration and that’s what I had to work with)…
“So here we are just after midnight and Chesty is behind the bar with bottles of Maker’s Mark that she’d infused with what she described as “awesome apple wood bacon” hours earlier by cooking up some bacon, straining the bacon fat through a napkin (to pick up any solid bits) into the bottle of booze where it sat for six hours or so.
Others have submerged cooked strips of bacon in Vodka for hours to create the “Bacontini,” but Chesty says that bourbon is “better because it brings out the sweetness in the bacon and serves as a good component to bring out the bacon flavor. Vodka absorbes to much of the charcoal smokiness flavor.”
Nom, nom, nom. I am destined to find this treat eventually. My only question is do you garnish with olives…or cheese?
Super post, Need to mark it on Digg
I think i’ve seen this somewhere before…but it’s not bad at all