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Shaken, Stirred and Ready for More

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The countdown to the second annual San Antonio Cocktail Conference is just hours away. With that in mind, we offer a few cocktail recipes to wet your whistle and get you in the mood.

For a complete schedule of the non-profit festival, which benefits HeartGift, click here. And see you Thursday at the opening, shaker in hand and taxi cab number on your speed dial.

Basil Hayden’s Bacon Sour

Basil Hayden’s Bacon Sour

1 ¼ parts bourbon, such as Basil Hayden’s
1 part St-Germain liqueur infused with applewood-smoked cacon (recipe below)
1 part freshly squeezed and strained lemon juice
1/2 part diluted maple syrup (1:1 ratio of Vermont grade A medium amber syrup to water)
1 dash of Peychaud’s Bitters
1/4 part pasteurized egg white

Bacon-Infused St-Germain:
4 or 5 thick slices of applewood-smoked bacon
1 (750-milliliter) bottle St-Germain

Cook bacon in the oven until it is crispy on the outsides but still chewy in the center. Place bacon on paper towel to remove some of the rendering.

Place cooked bacon in a glass jar with one 750-milliliter bottles of St-Germain and allow it to infuse for 24 hours at room temperature.

Remove bacon. Place liqueur in the freezer so renderings congeal and you can remove them.

Strain through a fine mesh strainer and cheese cloth to remove as much rendering as possible. Repeat freezer step, if needed, and strain again.

Refrigerate until ready for use.

To make the cocktail, combine bourbon, bacon-infused St-Germain, lemon juice, diluted maple syrup, bitters and egg white into a mixing glass and shake vigorously with ice. Strain over fresh ice into a double-old fashioned glass. Garnish with an orange slice and a piece of the St-Germain-infused applewood-smoked bacon.

Makes 1 cocktail.

Adapted from Patricia Richards/Basil Hayden’s Bourbon

Basil Hayden’s Fire & Ice

Basil Hayden’s Fire & Ice

¾ parts fresh lime juice
1 slice jalapeño
1 part pomegranate juice
½ part simple syrup
1 ½ parts bourbon, such as Basil Hayden’s
Splash of soda water
Lime wheel, for garmish
Pomegranate seeds, for garnish
Muddle lime juice, jalapeño, pomegranate juice and simple syrup in a mixing tin.

Add bourbon and shake lightly for 5 seconds.

Strain into a Collins glass, add ice and top with soda water.

Garnish with a lime wheel and pomegranate seeds.

Makes 1 cocktail.

From Joel Black of Black LAB Ventures/Basil Hayden’s

Knob Creek Spice of Life

Knob Creek’s Spice of Life

4-5 fresh mint leaves
2½ parts rye, such as Knob Creek Rye
½ part white peach nectar
1 part ginger beer

Muddle mint, rye and peach nectar in the bottom of a shaker.

Add ice and shake vigorously.

Strain over ice and top with ginger beer.

Makes 1 cocktail.

From Michael Symon/Knob Creek

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