- .75 oz. of Bacon infused Maple Syrup.
- 2 oz. of Bacon Infused George Dickel Rye Whisky.
- 2 Dashes of Regan’s Orange Bitters.
- Set ice in Coupe glass to chill the glass.
- Add the ingredients listed above to a mixing glass, if you do not have one a pint glass will suffice.
- Add ice to the ingredients and stir using a bar spoon.
- Empty ice from Coupe Glass and double strain cocktail into the glass.
- Garnish with Nutmeg Orange Espuma (I’ll explain how to make it.)
- Then garnish the Nutmeg Orange Espuma with Bacon Powder and Grated Nutmeg.
Side Note: To make the Bacon Powder/Grated Nutmeg mix one cup of Bacon fat with maltodextrin to make the Bacon Powder. Then place equal parts of Bacon Powder and grated Nutmeg into a shaker.
Espuma: 800 ml of the Milk, 4 Egg Yolks, 50 gm of Sugar, 1.5 oz. of the Bacon Infused Whiskey, Zest of half an Orange, Grate one whole Nutmeg, 4 gm of Xantham gum, 3 gm of versa whip.
Bacon Infused Maple Syrup
- 1 packed cup of 1/4-inch diced bacon
- 3/4 cup maple syrup
- 1 cup water
Cook the bacon in a skillet until crisp. Deglaze the pan with the water and maple syrup and reduce until two cups remain. Strain and dispose of bacon and return syrup to a small saucepan. Whisk over high heat for 3-4 minutes, until syrup thickens. Allow the syrup to cool, to prevent the fat from separating whisk occasionally. Refrigerate to make syrup thicker. When ready to use bring to room temperature.
Bacon Infused George Dickel Whisky: Ingredients 750 ml bottle of Whiskey, a couple of jars, 3 to 4 pieces of bacon, coffee filters and a funnel.
Process: Cook the bacon until crisp and retain the fat. When the bacon has cooled a bit pour 1 ounce of fat from the pan. Pour the whiskey into a jar or any container. Strain bacon fat into said container and infuse for 4-6 hours at room temperature. Place mixture in freezer until the fat is solidified, Using a funnel and coffee filters pour bacon whiskey to catch fat. Change the filters when necessary, after this complete the filtering one more time for clearness.
This cocktail is a fine balance of bacon, rye, maple, nutmeg and orange flavors.
Ouzo Bay is located in Harbor East, which is a great little area of shops, restaurants and hotels. Ouzo Bay specializes in Greek Cuisine and an assortment of Signature Cocktails that should suit everyone’s taste. They go that extra mile by serving you an after dinner cocktail, Ouzo of course.
William Escalante is the head bartender at Ouzo Bay and obviously enjoys his trade by adding a little flair to his service. This is not the first time we have seen Will behind the bar, he has participated in a wonderful event for Cystic Fibrosis. Rye’s Up Against Cystic Fibrosis. This event has some of the finest bartenders in Baltimore, so you are pretty much guaranteed a great cocktail from William. This year William won Best Cocktail with this cocktail at Rye’s Up Against Cystic Fibrosis.