Better With Bacon, a cocktail from Greg Henry’s Savory Cocktails, starts by steeping sliced bacon in a mixture of peppery rye, lime juice, simple syrup, and liquid smoke. After a 10-minute infusion, the bacon-rye mixture is strained over ice, and shaken until well-chilled. Finished with a simple slice of cooked bacon, this savory cocktail is crisp, bright and full of intrigue. The liquid smoke amps up the smokiness of the rye and bacon, while the lime juice cuts through the rich, heavy flavors.
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Simple syrup is added for balance. In addition to my bacon bloody, this Better With Bacon cocktail is one of my favorite ways to consume bacon in liquid form. If you are a bacon-lover (like me), I’d highly recommend that you give this cocktail a try. The ingredient list is fairly simple, and you could even use bourbon here if you didn’t have rye on hand. Continue reading for the recipe.
Better With Bacon
Barely adapted from Savory Cocktails by Greg Henry
2 slices cooked bacon, divided
1 1/2 oz rye
1 oz lime juice
1/2 oz simple syrup*
3 drops of liquid smoke (preferably using an eye dropper)
Slice one of the bacon slices into thin strips, and place in a small bowl with rye, lime juice, simple syrup, and liquid smoke. Let infuse for 10 minutes at room temperature.
Pour the bacon-rye mixture through a fine mesh strainer into a cocktail shaker.
Discard solids. Add ice to the shaker, and shake until well-chilled. Strain into a coupe glass (or martini glass), and garnish with a slice of bacon.
*Please don't buy simple syrup. It's very easy to make at home. Place equal parts sugar and water in a small saucepan (for example, 1 cup of water and 1 cup of sugar), bring to a boil over medium-high heat, and let boil for 1 minute. Take the saucepan off the heat, and let the simple syrup cool to room temperature before using. Done! How easy is that? Simple syrup can be store in the refrigerator for many weeks.
It takes just a quick scan on Pinterest to fall into the rabbit hole of food blogs. But, Brandon Matzek's Kitchen Konfidence is one we'll gladly get lost in. Ahead, the San Diego-based chef and photographer shares everything from his killer bacon jam hand pies (!) to a braised beef taco recipe that's to-die.