Add everything but the orange peel to a glass, add in ice and stir to dilute, express an orange peel over it and drop in.
For Bacon-washed Bourbon (makes about 4-4.5 oz):
~5 oz (150 ml) of Woodford Reserve (the leftovers from a large batch of mint juleps
70 grams of bacon
Fry up bacon until all fat has melted (optional: enjoy as part of a complete breakfast). Add to bottle of bourbon (if making larger batches you want something with a larger opening, like a glass jar, as the fat will form a solid membrane, with smaller quantities the bottle will do fine)
Let stand for 4-5 hours with regular agitation to let the bourbon absorb the flavor, then place in freezer overnight to fully solidify all fat.
Strain into another bottle through a wetted coffeefilter, squeeze out moisture from the fat curdles, some volume will be lost in the process, sadly.
Notes from the creator: I would reccomend using a cheaper bourbon, the result from the Woodford were lovely, but i felt some complexity was lost.
This drink had a very long evolution, with orange and bacon on the nose, the instantly the sweetness of the maple suryp followed by the remaining notes of the woodford, then angostura and finally the round, smokey baconnotes, all melding wonderfully together; probably one of the best drink I've made, rivalled only by the How To Drink-Inspired Gin Whisper!
Recipie is as follows:
Add everything but the orange peel to a glass, add in ice and stir to dilute, express an orange peel over it and drop in.
For Bacon-washed Bourbon (makes about 4-4.5 oz):
Fry up bacon until all fat has melted (optional: enjoy as part of a complete breakfast). Add to bottle of bourbon (if making larger batches you want something with a larger opening, like a glass jar, as the fat will form a solid membrane, with smaller quantities the bottle will do fine)
Let stand for 4-5 hours with regular agitation to let the bourbon absorb the flavor, then place in freezer overnight to fully solidify all fat.
Strain into another bottle through a wetted coffeefilter, squeeze out moisture from the fat curdles, some volume will be lost in the process, sadly.
Notes from the creator: I would reccomend using a cheaper bourbon, the result from the Woodford were lovely, but i felt some complexity was lost.
This drink had a very long evolution, with orange and bacon on the nose, the instantly the sweetness of the maple suryp followed by the remaining notes of the woodford, then angostura and finally the round, smokey baconnotes, all melding wonderfully together; probably one of the best drink I've made, rivalled only by the How To Drink-Inspired Gin Whisper!
Benton's bacon is so smoky that you have to double bag it or it will make your fridge smell like smoke. Regular bacon in this drink doesn't compare.
I live in sweden, I suppose i have no clue about the difference and no way to find "Bentons bacon" but thanks for the uplifting comment!~