Don’t have a special someone or glad you broke up with them just in time to avoid buying a bunch of pointless gifts on February 14th? No worries this is the perfect excuse to kick back watch a game and make a drink. Some people may call you “sour” for not caring about a “Hallmark Holiday” (you know you were thinking it). This is why Basil Hayden put together the perfect cocktail to add to your favorite man’s food, bacon. So, save your money on flowers and grab a bottle of Basil Hayden’s to enjoy the cocktail at home, watching the game on the couch!
Basil Hayden’s Bacon Sour – Recipe by Patricia Richards
INGREDIENTS:
– 1 1/4 Parts Basil Hayden¹s® Bourbon
– 1 Part St-Germain® Liqueur Infused with Applewood Smoked Bacon (recipe 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 Peychaud¹s® Bitters
– 1/4 part Pasteurized Egg WhiteBacon Infused St-Germain
9 Thick Slices of Applewood Smoked Bacon
2 750 ml bottle of St-Germain® Liqueur
– 1 1/4 Parts Basil Hayden¹s® Bourbon
– 1 Part St-Germain® Liqueur Infused with Applewood Smoked Bacon (recipe 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 Peychaud¹s® Bitters
– 1/4 part Pasteurized Egg WhiteBacon Infused St-Germain
9 Thick Slices of Applewood Smoked Bacon
2 750 ml bottle of St-Germain® Liqueur
INSTRUCTIONS:
1. Cook bacon in the oven until it is crispy on the outsides but still chewy in the center.
2. Place bacon on paper towel to remove some of the rendering.
3. Place cooked bacon in a glass jar with two 750 ml bottles of St-Germain® and allow it to infuse for 24 hours at room temperature.
4. Remove bacon.
5. Place liqueur in the freezer so renderings congeal and you can remove them.
6. Strain through a fine mesh strainer and cheese cloth to remove as much rendering as possible.
7. Repeat freezer step if needed and strain again.
8. Refrigerate until ready for use.
2. Place bacon on paper towel to remove some of the rendering.
3. Place cooked bacon in a glass jar with two 750 ml bottles of St-Germain® and allow it to infuse for 24 hours at room temperature.
4. Remove bacon.
5. Place liqueur in the freezer so renderings congeal and you can remove them.
6. Strain through a fine mesh strainer and cheese cloth to remove as much rendering as possible.
7. Repeat freezer step if needed and strain again.
8. Refrigerate until ready for use.
METHOD:
1. Combine bourbon, bacon-infused St-Germain®, lemon juice, diluted maple syrup, bitters and egg white into a mixing glass and shake vigorously with ice.
2. Strain over fresh ice into a double-old fashioned glass.
3. Garnish with an orange slice and a piece of the St-Germain® infused Applewood smoked bacon.
1. Combine bourbon, bacon-infused St-Germain®, lemon juice, diluted maple syrup, bitters and egg white into a mixing glass and shake vigorously with ice.
2. Strain over fresh ice into a double-old fashioned glass.
3. Garnish with an orange slice and a piece of the St-Germain® infused Applewood smoked bacon.