Cocktail Club was a treat this time around!
This month, Caroline of Salt Tooth, made us a wonderful Maple Bacon Old Fashioned, complete with High West, fat washing, and clear, home made ice cubes!
So, with that being said, I am sure you have a lot of questions.
Fat washing? Bacon? How does this all work?
Well, Caroline was super great and provided some amazing step-by-step instructions, and you can also find more on fat washing (PS – it makes a cocktail pretty damn good) here at Punch Drink and their Benton’s Bacon-Fat Infused Bourbon Cocktail.
Let’s think about that for a minute: Bacon-Fat Infused Rye.
And, not just any Rye — High West Double Rye.
YES. Yes to all of that.
Fat washing adds a silky, lovely component to your cocktails. It also adds a really amazing, velvety texture to how the cocktail feels in your mouth. The bacon flavor is subtle, adding a nice smokey complexity.
This cocktail is also a great one to pre-batch, which is what Caroline did. Pre-batching your cocktails makes it super easy to prepare for a group or party, and still have a quality cocktail that doesn’t take too much time on the back end to serve.
And don’t worry, she also made a browned butter version for anyone in the group that was vegetarian. Pretty wonderful!
PLEASE, don’t ruin a beautiful drink like this with a maraschino cherry! Caroline used beautiful Jack Rudy Cocktail Cherries, and you can also pretty readily find Luxardo cherries (check out Boozetique!). You can even make your own bourbon-infused cherries, if you have some time! Or, as a last result, canned sour cherries are even better than the ultra-violet maraschino cherries you fine at the grocery store.
Caroline also rimmed this beautiful cocktail with maple syrup and smoked salt and sugar, which you can see is such a lovely presentation, and brings out the smoke in the bacon infused rye. So good!
Thank you, Caroline, for the lovely afternoon and a wonderful, thoughtful cocktail.
Give her a follow on Instagram at @SaltToothSLC!