{"id":700,"date":"2012-11-19T15:19:51","date_gmt":"2012-11-19T20:19:51","guid":{"rendered":"http:\/\/millheiser.com\/hokeyblog\/?p=700"},"modified":"2012-11-21T06:44:13","modified_gmt":"2012-11-21T11:44:13","slug":"bacon-bourbon-apple-cream-cocktail-or-heaven-on-earth-with-an-apple-slice","status":"publish","type":"post","link":"https:\/\/millheiser.com\/hokeyblog\/2012\/11\/19\/bacon-bourbon-apple-cream-cocktail-or-heaven-on-earth-with-an-apple-slice\/","title":{"rendered":"Bacon Bourbon Apple Cream Cocktail, or: “Heaven on Earth with an apple slice…”"},"content":{"rendered":"
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Forget the Maltese Falcon. THIS is what dreams are made of!<\/p><\/div>\n

We here at Casa del Hokeyhausen began our passionate love affair with bacon-infused bourbon earlier this year, and it’s become something of a seasonal favorite. It’s a most delicious concoction that takes the best of so many possible worlds and combines them into a wholly singular experience that can be best described as couch-destroyingly-awesome. [And if that sounds incredibly insular and in-jokified, I assure you, it quite is. Those who know, know…] We’re talking equal parts sweet, salty, punchy and, of course, bacon-y. The result is greater than the sum of its parts, tastes deceptively like it has much less alcoholic content than it does, and makes for a fine\u00a0aperitif, nightcap, night out, day in, hangin’ with good friends, sulkin’ ’cause you have no friends, saying ‘fuck all’ to friends in the first place, rejoicing, lamenting, or if you’re in absolutely NO mood whatsoever and are looking to find one… this is your drink.<\/p>\n

It’s also ridiculously simple to make. 90% of your time will be spent sitting around while you’re infusing the bourbon with that lovely, lovely bacon grease. So you can do a bunch of other things while you’re waiting. Why not finish reading that Bobby Blotzer biography? I mean, can you BELIEVE he self published that thing?<\/p>\n

OK so enough of my yammering. I did not originate this recipe; it’s sort of an amalgamation of several different ones out there, tweaked a bit because I like my cocktail to have more bacon flavor than some of the ‘milder’ (read: ‘wussier’) ones out there. It’s not overloaded with bacon flavor; that would be gauche. But it’s definitely more than just a whisper of a hint of what might be bacon flavor that I found in most other recipes.<\/p>\n

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Try not to make this face too much. If you do, take pics.<\/p><\/div>\n

Casa del Hokeyhausen Bacon Bourbon Apple Cream Cocktail<\/strong><\/span><\/h2>\n

Makes about 8 servings, or 4 if you and your burrito-swingin’ buddies are a bunch of unrepentant drunkards\u00a0<\/em><\/em><\/p>\n

Ingredients<\/span><\/h3>\n

Bourbon\u00a0<\/strong>(750 ml bottle)
\n<\/em>– I’m a Maker’s Mark devotee, so I go with what I like. Keep your top-shelf bottles for when fine company comes over, such as the Thai Prime Minister. Man is she a piece or what?<\/p>\n

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‘Saigon Headache’ Level 99<\/p><\/div>\n

Bacon\u00a0<\/em><\/strong>(@15 strips, thick-cut, smoked)<\/em>
\n–<\/em>\u00a0Again, go with whatever brand you enjoy. The thicker the cut, the more flavor you’re going to get. If you’re thinking of using turkey bacon or other such communist subversion, you’re reading the wrong blog. >:(<\/p>\n

Cream soda\u00a0<\/strong>(Canned 6-pack or a 1L bottle)
\nApple Cider\u00a0<\/strong>(1L)<\/em>
\n<\/em>– I am definitely not a cream soda aficionado, so whether you want to go with Dr. Brown, A&W, or your generic supermarket brand is your choice. The Publix brand cream soda does just fine. You’re not going to use THAT much of it; I prefer to get a 2L bottle to use over multiple batches. The same goes with the apple cider.<\/p>\n

Apple slices<\/strong>
\n– <\/em>For garnish.\u00a0<\/em>Some argue that you should use an apple slice *and* a slice of bacon as garnish, but to me that’s a Men At Work song just waiting to happen.<\/p>\n