How to Use Bacon in Cocktails

By Lesley Jacobs Solmonson | Photos Courtesy of BarBacon

The smoky, salty goodness of bacon makes it a natural complement to cocktails, tempering any sweetness and softening strong spirits. At BarBacon in New York City, chef and owner Peter Sherman makes it his mission to find creative, new ways to play with bacon, even in the gastropub’s bar. “Alcohol has a great ability to pull flavor from fat better than just about anything,” he proclaims, “and with the thousands of pounds of bacon we cook each week, there is no better way to use it than with infusions for our drinks menu.” Sherman says it’s easy to “baconify” whatever liquor you choose with just a few simple steps.

STEP 1

CHOOSE A SPIRIT. BarBacon currently infuses bacon with rum, vodka, and bourbon in three of its most popular cocktail recipes. “Infusing bacon into liquor is quite easy,” says Sherman, “The liquor will taste intensely like bacon, no joke.”

STEP 2

INFUSE. Essentially, the fatty grease produced from panfrying bacon is used to flavor the spirit. Be sure to whisk the bacon fat into the spirit of your choice. Technically, this is bacon washing rather than infusing, but it’s a great way to repurpose bacon byproduct. Let the mixture settle overnight in the refrigerator.

STEP 3

CHOOSE INGREDIENTS. The next day, simply remove the thin layer of bacon fat that has formed on top and use as a base spirit. When creating a baconinfused cocktail, pair the infusion with savory flavors, never fruity. “From a culinary perspective,” explains Sherman, “it just makes more sense.”

PETER SHERMAN

Over the past decade, Peter Sherman, chef and owner of BarBacon, worked for some of the best chefs in the world, including Joel Robuchon at L’Atelier, David Bouley at Danube, and April Bloomfield at Breslin. Born and raised in New York City, Sherman prides himself on his knowledge of the city, especially its ever-changing food scene. BarBacon celebrates both the fat and salt that make bacon so decadent and elevates the beloved staple to the centerpiece of the meal. Sherman sources his pork belly mostly from small U.S. farms, each with a rich history of producing flavorful bacon of superior quality.

BARBACON OLD FASHION

INGREDIENTS

2 oz. bacon-infused bourbon

⁄2 oz. maple syrup

4 dashes aromatic bitters

4 dashes orange bitters

Bacon (for garnish)

Rosemary (for garnish)

Orange (for garnish)

PREPARATION

Combine all ingredients in a rocks glass with ice; stir. Garnish with a slice of bacon, sprig of rosemary, and orange slice.

GO PRO

Fat-soluble compounds not only alter the flavor of a spirit, but also the mouthfeel. It’s a great way to create savory and silky spirits.

TIP

Once you remove the thin layer of bacon fat from the spirit, be sure to strain the infused liquid through cheesecloth until it has no bacon fat in it.