So this is the last post in our series of Bacon Summer Cocktails. We’re sad. Summer is almost over… Labor Day looms on the calendar like a giant buzz kill. The least we can do is transition into fall gracefully, right? Yeah right…
Our last two cocktails are perfect for the late summer, early fall transitional period. The first recipe is for a Bacon Manhattan from the Toasted Oak restaurant in Novi, Michigan. With an imaginative menu created by Michigan natives, Toasted Oak Grill & Market serves delicious American brasserie cuisine with an emphasis on all things local. Featuring a fresh market and wine shop that spills into an inviting and cozy dining room, Toasted Oak Grill & Market is a Novi restaurant that celebrates Michigan food and wine! Their Bacon Manhattan is a savory cocktail with a hint of smoke, bacon and a very viscous mouth feel from bacon fat. The nose is very citrusy with a hint of smoke.
2 oz. bacon-infused Jim Beam
1 oz. Martini & Rossi sweet vermouth
Dash of Fee Brothers orange bitters and an orange peel
Are you looking for a totally unique cocktail that will wow your party guests with its creativity and unbelievably delicious flavor? The Ultimat B&V is the drink recipe you’ve been looking for. Then the Ultimat B&V is inspired by the Polish tradition of mixing beets and bacon. The result is a surprising summer brunch-style cocktail with a sweet and herbal nose. The palate is rich and a little earthy with a slightly spicy finish.
The recipes uses Ultimat Vodka—a Polish vodka that is a perfectly balanced blend, combining the richness of potato, the smoothness of wheat, and the complexity of rye that works wonderfully in cocktails.
The cocktail is a delicious alternative to a Bloody Mary, or when you are looking for something different for brunch. It’d be perfect for an “upscale” celebration, like a bridal or baby shower, a rehearsal dinner, an afternoon English tea party, or a special-occasion dinner party.
The Ultimat B&V (Bacon & Vodka)
by Igor Zukowiec, NYC Mixologist
1 1?2 oz Ultimat Vodka
2 oz Beets & Bacon Essence*
1 Bar Spoon Balsamic Vinegar
5 Fresh Basil Leaves (+5 For A Garnish)
3/4 oz Full-Bodied Red Wine such As Malbec
2 Bar Spoons Worcestershire Sauce
1 Bar Spoon Balsamic Vinegar
5 Black Peppercorns & Whole Allspice
Method: In a mixing cup muddle peppercorns and allspice. Add remaining ingredients and shake with ice. Double-strain into highball glass filled with ice and basil leaves.
*Beets & Bacon Essence: Slowly boil 1 lb. of peeled & sliced red beets and 1-2 lb. of sliced naturally smoked bacon in 4 pints of water until water evaporates to 1.5 – 2 pints and the beets are soft. Remove and muddle beets. Mix with the essence again. Strain through a fine strainer. Makes 12 – 16 cocktails.
Tags: bacon, bacon cocktail, bacon infused, bacon infused vodka, bacon infused whiskey, balsamic, basil, beets, Igor Zukowiec, infused, jim beam, novi michigan, orange bitters, peppercorns, red wine, restaurant, toasted oak, ultimat b&v, ultimat vodka, vermouth, vodka, Whiskey, worcestershire
This post was written by bacontodayadmin