A slightly different take on the bacon-infused cocktail, this one brings a bit more sweetness to the already savory mixture via the addition of maple agave syrup and a little more Ango to balance things out.
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Find out more at: http://kentuckybourbonwhiskey.com
2.5 oz. bacon-infused Willett Pot Still Reserve
.75 oz. Dolin Rouge (sweet red vermouth)
1 tspn. maple agave syrup (from Nature's Agave)
2 dashes Angostura Bitters
Orange swirl for garnish
Luxardo Italian Maraschino Cherry
Fill a cocktail shaker half way with ice cubes, pour in the bitters, bacon-infused Willett Pot Still Reserve, sweet vermouth and maple agave syrup. Stir for one minute and strain into a cocktail glass. Garnish with orange swirl.
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.