by gluttonforlife
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my 44 recipes »
gluttonforlife's Notes:
Expand375 milliliters bourbon, such as Tuthilltown's Baby Bourbon Ask a question about this ingredient
2 cups organic apple cider Ask a question about this ingredient
1 tablespoon brown sugar (like dark muscovado) Ask a question about this ingredient
1 tablespoon maple syrup, grade B preferred Ask a question about this ingredient
Decant the bourbon into a large glass jar with a wide mouth.
Ask a question about this stepFry the bacon in a skillet to render the fat and, once it's cooled, strain the fat into the bourbon and close the jar. (Scarf down the bacon.)
Ask a question about this stepLet the bourbon sit out for about 6 hours and then put it in the freezer. Once the fat is completely hardened, scoop it all out with a slotted spoon (or your fingers).
Ask a question about this stepMeanwhile, make the cider syrup by combining all the ingredients in a small saucepan and simmering briskly until reduced to 2/3 cup. Strain out the star anise. Refrigerate until cold.
Ask a question about this stepFor the Piggyback: Into a cocktail shaker with ice, pour 2 ozs bacon-infused bourbon, 1 1/2 ozs cider syrup and 1 oz fresh lemon juice and shake well. Strain into a rocks glass filled with ice. (You can double the ingredients and shake two at a time if you're not drinking alone.)
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Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
What a fun twist on this theme!