To toast to National Pig Day on March 1, BourbonBlog.com suggests the recipes and treats which take on the theme of the “Pig” and/or include bacon.
The first is the perfect Bourbon cocktail we created to compliment your BBQ meal, or drink as your BBQ meal.
World’s First Beer, Bourbon and BBQ Cocktail from BourbonBlog.com
The Beer, Bourbon, & BBQ Cocktail Recipe from BourbonBlog.com
For the BBQ Water:
Combine a full bottle 19 oz of Jack Daniel’s Honey Smokehouse Barbecue Sauce with equal part of steaming hot water in mixing bowl. Whisk until incorporated. Let sit to cool or refrigerate.
Combine 2 oz. of your favorite Bourbon, 1 oz. honey-infused Bourbon, and a 1/4 oz. of BBQ Water and squeeze of a quarter of an orange in cocktail shaker and shake over ice. Strain and pour into martini glass.
Dry shake a fourth of a bottle of Hefeweizen beer (hold tight to shaker as carbonation may cause shaker to explode). Spoon beer foam over top of the cocktail to garnish.
Created by Mixologist Stephen Dennison and Tom Fischer.
WhistlePig Rye Whiskey
You don’t need a recipe for this one as what is in the bottle is the “Perfect Pig!” BourbonBlog.com‘s Tom Fischer interviews Raj Bhakta, Founder/ CEO of WhistlePig Rye Whiskey in the video below. This might be the tastiest pig you’ll ever have. To learn more about WhistlePig Straight Rye Whiskey, 10 Year Old, 100 Proof 100% Rye hand bottled WhistlePig Farm in Shoreham, Vermont, read our review here.
The Bacon Sour
1 1/4 parts Basil Hayden’s Bourbon
1 part St-Germain Liqueur Infused with Applewood Smoked Bacon (recipe included 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 Peychaud’s® Bitters
1/4 part Pasteurized Egg White
* Combine bourbon, bacon-infused St-Germain, lemon juice, diluted maple syrup, bitters and
egg white into a mixing glass and shake vigorously with ice.
* Strain over fresh ice into a double-old fashioned glass.
* Garnish with an orange slice and a piece of the St-Germain infused Applewood smoked bacon.
* 9 Thick Slices of Applewood Smoked Bacon
* Two 750 ml bottle of St-Germain Liqueur
* Cook bacon in the oven until it is crispy on the outsides but still chewy in the center.
* Place bacon on paper towel to remove some of the rendering.
* Place cooked bacon in a glass jar with two 750 ml bottles of St-Germain and allow it to infuse for 24 hours at
* Remove bacon.
* Place liqueur in the freezer so renderings congeal and you can remove them.
* Strain through a fine mesh strainer and cheese cloth to remove as much rendering as possible.
* Repeat freezer step if needed and strain again.
* Refrigerate until ready for use.
Recipe by Mixologist Patricia Richards from Las Vegas
1 package Betty Crocker Dark Chocolate Brownie Mix
1/2 cup cooked, crumbled and cooled bacon
3 Tbsp. Bourbon
1/4 cup Bourbon (reserve for end)
1. Preheat oven according to directions on package for and 8 x 8-inch pan.
2. Prepare brownie mix according to package instructions.
3. Fold in crumbled bacon; stir in 3 tbsp bourbon.
4. Pour brownie batter into a lightly greased 8 x 8-inch pan. Bake as directed on package (about an hour), or until a toothpick inserted two inches from the edge of the pan comes out mostly clean.
5. Remove brownies from oven and immediately (and carefully) pour 1/4 cup bourbon on them. Cool in refrigerator completely before slicing and serving.
Smackin-Cracklin Bacon by BourbonBlog.com Chef/Mixologist Stephen Dennison
What you will need:
2 oz. Butter
2 oz. Margaritaville Dark Rum
3 Tbsp. Sugar
10 Pieces Thick-Cut Bacon (we used hickory-smoked)
Food Release Spray
Lay out bacon on sheet pan. Bake in 300d oven. Cook until still soft, almost crispy, approx 10-14 minutes. Remove from oven. Place on paper towel-lined plate. Pat dry.
In sauté pan, add butter and rum. Melt on medium heat until incorporated, whisking occasionally. Add sugar and whisk until fully incorporated. Reduce heat to low. Add bacon, taking care not to over-crowd the pan. Allow bacon to sit in the glaze for 2 minutes. Remove and place upon the sheet pan, wiped free of excess bacon fat and sprayed with food release. Do not allow the bacon slices to touch each other! Pepper, to taste. Allow to set for at least 3 minutes prior to serving.
Smoky Reserve Manhattan by John Mcginty
8 pieces of hickory smoked bacon infused in Woodford Reserve for 5 days strained.
Rim the glass with Sweet Vermouth dip in 1/2 cup brown sugar and a dash nutmeg, 1 and 1/2 oz of bacon infused Woodford Reserve Bourbon, 3/4 oz of Tuaca, put in shaker of ice, shake and strain in rimmed glass and add cinnamon stick for garnish.
John entered this Smoky Reserve Manhattan for competition during the Manhattan Experience and Craft the Ultimate Manhattan Contest in Seattle at Amber with Woodford Reserve and Esquire magazine, read more about it here.
The Bacon Old-Fashioned
6 pieces good quality, thick-cut bacon
1 bottle Buffalo Trace bourbon (750 ml)
1/4 to 1/2 ounce brown-sugar simple syrup
2 dashes angostura bitters
1 small piece cooked bacon, twisted into a curl
Cook the bacon slowly over medium-low heat until all the fat renders. (Save the cooked bacon for another use.) Infuse the bacon fat into the bourbon using the fat-washing technique, which adds the flavors of a fat into the spirit. To do so, pour the fat into a large glass jar and add the spirit, then swirl together. Cover and let the mixture sit in a cool, dry place for three days to one week, then refrigerate for 24 hours. The fat will solidify and separate. Pour through a strainer lined with coffee filters to strain.
In a cocktail shaker, combine two ounces of the bourbon, the brown-sugar simple syrup (made by combining equal parts sugar and water and simmering over medium heat until the sugar dissolves), and the bitters. Add ice, shake well, and serve in a rocks glass. Garnish with a bacon curl. Makes one Bacon Old-Fashioned.
Recipe Courtesy: Lance Mayhew , Beaker and Flask , Portland, Oregon. Visit Lance’s blog here