Looking for the ultimate bacon-infused Valentine’s Day cocktail? Look no further than this “Pearls before Swine” cocktail from wine specialist Wendy Crispell. This cocktail combines bacon-infused Brandy and sparkling wine to infuse smoky, savory flavor into a classic cocktail: the “French 75.” It’s a perfect way to kick off an evening with your favorite bacon lover! Who knew bacon could be this romantic!
Starting her career as an award-winning cocktail specialist, Wendy has been a chef, restaurant owner and most recently a contributing writer to many different gourmet publications; a wine and cheese educator and a designer of unique corporate wine events/outings.
Wendy’s education in the food world is vast! Including specialty courses at the New School and the French Culinary Institute, she holds the Wine and Spirits Educational Trust Advanced Certificate, Certified Specialist of Wine status from the Society of Wine Educators and the Master/Professional Certificates from the Artisanal Cheese Center in Manhattan. Her love of culinary culture has led her on journeys through Austria, Germany, France, Turkey and Spain to discover new dishes and beverages to share with readers of her popular blog www.sassysipsnyc.com.
1 bottle Gruet Blanc de Noir, American sparkling wine (may substitute your favorite sparkling wine)
1 oz. simple syrup
1 1/2 oz. bacon-infused Brandy, directions below
1 tablespoon freshly-squeezed lemon juice
For bacon-infused brandy:
Cook 1 lb. good quality bacon. Reserve fat and add to ¾ bottle of your favorite brandy. Turn bottle a few times to blend, let sit for 4 to 6 hours, turning every hour. Put bottle in freezer until the fats become solid. Strain liquid through cheesecloth to remove fats and any browned bits that may be in grease.
For each cocktail add simple syrup, bacon-infused brandy and lemon juice to a shaker filled with ice. Shake, strain and top with chilled sparkling wine. Enjoy!