Friday, June 20, 2008

Summer Libation Series: Benton's Old Fashion

The following drink recipe is courtesy of an East Village speakeasy called "PDT" (Please Don't Tell). This little bar which only holds about 45 people has a hidden entrance through a phone booth inside a popular hot dog spot. PDT was great, not only because you feel cool inside a hidden bar, but also because you can get great classic cocktails and truly innovative cocktails that are equally as satisfying... Oh, and did I mention they serve cheesy waffle fries?

-Note that this drink probably isn't ideal for day-time drinking. Something tells me bacon infused bourbon is probably best served at night. Don't be alarmed by the meat infused drink though. What you get out of the infusion is mostly just the smoky flavor of the bacon. And combined with the maple syrup the smokiness comes off as completely natural. But I guess you'll have to try for yourself.


In Season: PDT's Old-fashioned

3 or 4 slices bacon, or enough to render 1 ounce of fat (PDT uses Benton’s, but any extra-smoky variety will do)
1 750-ml. bottle of bourbon such as Four Roses Yellow Label

Cook bacon in pan and reserve rendered fat. (1) When bacon fat has cooled a bit, pour off one ounce from pan. (2) Pour bourbon into a non-porous container. (3) Strain the bacon fat into the container and infuse for 4 to 6 hours at room temperature. Place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat and strain mixture back into bottle.

2 ounces bacon-infused bourbon
1/4 ounce Grade B maple syrup
2 dashes Angostura bitters
Twist of orange

*Recipe and video courtesy of and PDT

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