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.



 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



Add all ingredients to a glass and stir over ice.


Add candied bacon and mini waffle for garnish.

Fat Washed Bourbon

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.


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.


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.


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


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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