B.L.T. Cocktail

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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, recipe follows

Bacon Fat-Washed Bourbon:

1 pounds package of Bacon strips

2 or 3 Cups Bourbon

Iceberg Lettuce Foam

1/2 teaspoon Lecithin

1 Egg White

1 head of Iceberg Lettuce 


Special equipment:
CO2 Foamer
  1. 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 frozen, break the hardened off and double strain the bourbon into a separate container.
  2. To assemble 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.
  3. For the 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.

Iceberg Lettuce Foam

  1. 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.