The bacon brings a richness to the drink adding what the Japanese call 'umami' or savory to the flavor profile.
2 oz. bacon-infused Willett Pot Still Reserve
1/2 oz. Sweet Vermouth
1 dash of Angostura Bitters
Luxardo Italian Maraschino Cherry
Fill a cocktail shaker half way with ice cubes, pour in a dash of bitters, 2 oz. bacon-infused Willett Pot Still Reserve and 1/2 oz. sweet vermouth.
Stir and strain into a martini glass.
Garnish with a Luxardo Italian Maraschino Cherry.
To make the bacon-infused Willett Pot Still Reserve.
Take 2 oz. bacon grease and add to 10 oz. of Willett Pot Still Reserve in a mason jar. Put the lid on and shake good! Place in the fridge and every half an hour to an hour shake the mason jar for a few seconds. After five or six hours, place the mason jar in the freezer for an hour. After the hour has come and gone, spoon off the thick top layer of bacon fat and strain the bourbon into another mason jar.