Courtesy of Clarissa Wei at Riff Raff Restaurant
- 1 .5 ounce Bacon Fat-Washed Bourbon
- 3 ounce Tomato Juice
- Squeeze of Lemon juice
- Dash of Worcestershire Sauce
- Fresh Cracked Pepper
- Pinch of Celery Salt
- Pinch ground Horseradish
- Iceberg Lettuce Foam
- Bacon Fat-Washed Bourbon:
- 1 pounds package of Bacon strips
- 2 or 3 Cups Bourbon
- Lettuce Foam:
- 1/2 teaspoon Lecithin
- 1 Egg White
- 1 head of Iceberg Lettuce
- CO2 Foamer
Cook bacon. Reserve rendered fat.
Combine the melted fat (still warm and liquid-y) with the bourbon. Stir until well incorporated.
Transfer mixture to the freezer for several hours or until the fat has settled on the top and hardened.
Once frounceen, break the hardened off and double strain the bourbon into a separate container.
Chop up iceberg lettuce into big chucks. Add 1/2 cup of water and muddle until broken down. Strain and reserve liquid. Combine Lecithin, egg white, iceberg lettuce water. Transfer to the tube of a CO2 hand-held foaming device.
Combine fat-washed bourbon, tomato juice, Worcestershire sauce, pepper, salt, and horseradish. Shake and strain into a chilled beer glass. Garnish with the iceberg lettuce foam.