This cocktail attempts to capture the perfect breakfast combo that is a coffee and a bagel breakfast sandwich.



 1 oz Cask Strength Bourbon(Maker's Mark)
 1 oz Mr Black Coffee Liqueur
 0.50 oz Bacon-washed Bourbon Whiskey(Four Roses Small Batch)
 0.50 oz Poppy + sesame seed simple syrup
 1 Whole egg



Assemble the drink. In a cocktail shaker, combine all of the ingredients along with ice. Shake vigorously for 15 to 20 seconds. Strain the contents into a glass.



Bacon-washed Bourbon Whiskey

[Do the night before] Prepare the bacon washed Four Roses. Start by cooking 6 slices of bacon over very low heat. It is very important not to burn the bacon or the burnt flavor will be transferred to the final product. When the bacon is cooked and most of the fat has been rendered, strain off the fat into a heat proof container. Eat or discard the bacon (but you know what to do).

Combine the melted bacon fat and Four Roses Small Batch bourbon at a ratio of 120 grams bacon fat per 25 fluid oz bourbon. Note that some of the bourbon will remain in the bacon fat, so prepare slightly more than the desired final volume. For example, combining 42.5 grams of melted bacon fat with 9 oz of Four Roses Small Batch yielded approximately 8 oz of bacon washed bourbon.

Combine the melted bacon fat and the bourbon in a sealable container, close the container, and shake vigorously. For the next 30 minutes, shake the container every 5 to 7 minutes. After 30 minutes, stop agitating the container and let it sit. Then place the container in the freezer overnight. The next morning, most of the bacon fat should be frozen solid. Pour the contents of the container through a coffee filter to strain out any loose bacon solids. You may find it faster to first pour the contents through a fine mesh strainer and then through a coffee filter.

Poppy + sesame seed simple syrup

[Do the night before] Prepare the poppy + sesame seed simple syrup. Combine 1/2 cup granulated white sugar, 1/2 cup water, 1/4 teaspoon of poppy seeds, and 1/4 teaspoon of sesame seeds in a small saucepan. Bring the contents of the saucepan to a boil and then simmer for 15 minutes. Let the contents stand for an hour to cool, then strain the syrup through a fine mesh strainer into a container with an airtight lid. Store the syrup in the fridge until it is needed.

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One Comment

  1. Brett McKenzie 17 October 2021 at 3:32 am

    Liking the sound of the sesame-poppy syrup.

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