The most important meal of my day is my morning coffee. This idea inspired this cocktail, a distillation of breakfast into a single glass. The coffee is first and foremost, as it should be, giving way to the maple syrup paired with hints of grain and vanilla from the bourbon, creating a flavor profile similar to pancakes or waffles. Finish with the bacon infusion enhanced with the smoke and spices from the bitters and the return of that coffee flavor to create a balanced breakfast in each sip.

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Ingredients

 2.50 oz Bacon Fat-Washed Bourbon*
 1 oz Mr Black Coffee Liqueur
 0.25 oz Maple Syrup
 2 dashes Angostura Bitters
 2 dashes Smoked Chili Bitters

Directions

1

Add all ingredients to a glass and stir over ice.

2

Add candied bacon and mini waffle for garnish.

Fat Washed Bourbon
3

In a skillet, cook 4 slices of bacon of your choice, (preferably smoked and thick cut). Remove bacon and allow bacon grease to cool to room temperature.

4

Find a water-tight container that can hold at least 26fl oz or over 750mL and fit in your freezer. Add cooled bacon grease and a 750mL bottle of bourbon of your choice (I used Four Roses) to this container and save the empty bottle.

5

Seal the container and shake the contents vigorously. Allow to sit at room temperature for at least one hour and up to overnight, shaking occasionally.

6

When finished, place container in the freezer for at least one hour and allow fat to solidify.

7

Cut a hole in the fat layer and pour resulting bacon-infused-bourbon through a cheesecloth or coffee filter back into the empty bottle.


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