That’s Going On The Menu
Ingredients
- 3 tbsps. Bacon fat–washed bourbon *recipe below
- 1 ½ tbsps. Fig syrup **recipe below
- 1 ½ tbsps. Lemon juice
- 2 dashes Orange bitters
- Parmesan for garnish
Instructions
- Combine all ingredients.
- Shake and double strain into a glass, Nick & Nora recommended
- Garnish with shaved parmesan over the whole cocktail.
- Add half of a sweetened fig from the fig syrup on a cocktail pick.
Notes
* For Bacon fat-washed bourbon
Cook 8-9 slices hardwood-smoked bacon and reserve about 6 tbsps. of rendered bacon fat. Melt the bacon fat until liquid and combine with a 750 ml. of mid-shelf bourbon in a separate, sealable container. Agitate gently several times and let sit at room temperature for a few hours. Transfer the container to the freezer and let rest overnight. After 24 hours, strain the solids through a fine-mesh strainer or cheesecloth/coffee filter. Store the fat-washed bourbon at room temperature or in the refrigerator. **For Fig syrup
Combine 2 cups granulated sugar and 2 ½ cups of water in a saucepan over medium-low heat. Stir occasionally and heat until the sugar is dissolved. Add 2 cups dried figs to the pan. Increase heat to medium-high and simmer for about 20 minutes, until the syrup darkens, and the figs release their flavor. Strain the syrup into a separate container and let it cool. Keep the sweetened figs to use as a garnish. Emma Rice, bar director at North of Bourbon in Louisville, KY, created this recipe.
Cook 8-9 slices hardwood-smoked bacon and reserve about 6 tbsps. of rendered bacon fat. Melt the bacon fat until liquid and combine with a 750 ml. of mid-shelf bourbon in a separate, sealable container. Agitate gently several times and let sit at room temperature for a few hours. Transfer the container to the freezer and let rest overnight. After 24 hours, strain the solids through a fine-mesh strainer or cheesecloth/coffee filter. Store the fat-washed bourbon at room temperature or in the refrigerator. **For Fig syrup
Combine 2 cups granulated sugar and 2 ½ cups of water in a saucepan over medium-low heat. Stir occasionally and heat until the sugar is dissolved. Add 2 cups dried figs to the pan. Increase heat to medium-high and simmer for about 20 minutes, until the syrup darkens, and the figs release their flavor. Strain the syrup into a separate container and let it cool. Keep the sweetened figs to use as a garnish. Emma Rice, bar director at North of Bourbon in Louisville, KY, created this recipe.