B.L.T. Cocktail

Ingredients
  • 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
  • Equipment:
  • CO2 Foamer
Directions
  • 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.

  • Drink Assembly:

  • 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.

  • Garnish:

  • Dunk a Romaine lettuce leaf into the drink, leaving enough to poke out the top of the drink. Skewer bacon around a cherry tomato and a black olive.


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    Recipe courtesy of Geoffrey Zakarian