Bacon-Infused Bourbon Summer Cocktails

August 9, 2013 1:59 am Published by Leave your thoughts

Our second post on bacon summer cocktails features two bourbon-infused cocktails from two distinctly different regions of the U.S. If you’ve never tried it, infusing bacon into bourbon is super easy. Check our Bacon Bourbon blog post for a step-by-step guide to this simple process. Bacon infused bourbon adds just the right amount of bacon flavor to these cocktails. For those who want to keep it super simple, you could experiment with adding Torani bacon syrup and regular bourbon.

The first drink is the Fig ‘n Pig from Post 390 in Boston, MA. Post 390 puts a contemporary twist on the traditional tavern experience, with seasonally inspired dishes that reflect Chef Eric Brennan’s passion for fresh ingredients and unforgettable flavors. Guests can have a more refined dining experience on the first-floor “Tavern,” and enjoy views of landmarks like Copley Place, Trinity Church and the Hancock Tower.

The dominant citrus flavor in the drink comes from the orange zest garnish and the bitters, but the smoke and spice in the Punt e Mes (an Italian brand of vermouth) gives it that exotic spiced orange essence. The bacon on the rim reinforces the subtle smoke and provides a nice crunchy, salty counterpoint. While the spice and dried fruit flavors of fig are reminiscent of Autumn, the orange and sweet bourbon make this refreshing year-round.

If you don’t have Punt e Mes, sweet vermouth is a good substitute.

2 oz Bacon Infused, House Smoked Bulleit Bourbon
.75 oz Fig Puree
.25 oz Punt e Mes (may sub sweet vermouth)
2-3 drops of Orange Bitters

Add all ingredients to a mixing glass and shake. Strain over crushed ice. Garnish with crushed Bacon-Praline dusted rim and an Orange Twist (Pig Tail).


Fig n Pig from Post 390

The second drink comes from American Grocery Restaurant in Greenville, SC. AGR strives to serve refined American, seasonal cuisine, featuring products sourced from local and regional farms and producers. The AGR team believes it is a restaurant’s responsibility to understand where the products come from, how they came to be, and the love with which those products were raised. The award-winning cocktail list features hand-crafted libations which also highlight fresh, seasonal ingredients.

2.5 oz Bacon infused Bourbon
Blenheim’s Ginger Ale
Pork Rinds

1. Fill Collins glass with ice
2. Add 2.5 oz house-infused bacon Bourbon
3. Top with ginger ale
4. Garnish with pork rinds

pig on the porch

Pig on the Porch from American Grocery Restaurant

So, which one sounds better to you, the Northern or Southern version?

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