If breakfast and cocktail hour had a baby, it would be this Shaken Maple Bacon Espresso Old-Fashioned. It sits somewhere between a carajillo and an espresso old-fashioned-bold, slightly sweet, and packed with bacony depth. It starts with bacon fat-washed bourbon, which brings subtle smoky richness. That gets shaken with fresh espresso, maple syrup, and a mix of aromatic and orange bitters for balance.
When you sip it, you get the experience of morning coffee followed by that savory bacon finish, almost like the flavors of breakfast unfolding in a glass. It's complex, a little indulgent, and absolutely unforgettable.
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⭐ WHY YOU WILL LOVE THIS RECIPE
- Breakfast in a cocktail: Coffee, maple, and bacon all in one sip.
- Bold and balanced: Espresso brightness meets smoky bourbon depth.
- A unique twist: Part espresso cocktail, part old-fashioned.
- Surprisingly smooth: The fat-washed bourbon adds incredible texture.
🥘 KEY INGREDIENTS
Orange Bitters: Bright citrus balance that lifts the cocktail.Ingredients
Bacon Fat-Washed Bourbon: Adds a slight bacon flavor and smoky richness.
Fresh Espresso: The bold coffee backbone of the drink.
Maple Syrup: Natural sweetness that pairs beautifully with bacon and bourbon. I really like the Whistle Pig Barrel Aged Maple Syrup.
Aromatic Bitters: Classic baking-spice complexity.
See recipe card for quantities.
How to make this cocktail:
- Step 1: Make the bacon fat washed bourbon. Add the bacon fat to a large sealable container. Top with the bourbon, shake, and let sit at room temp for a few hours. Then chill or freeze for 12-24 hours to solidify that fat.
- Step 2: Remove the solid fat, then strain the bourbon through a coffee filter or cheesecloth.
- Step 3: Then make the cocktail by adding 2 ounces of the bacon bourbon, 1 shot of espresso, 4 dashes aromatic bitters, and 3 dashes orange bitters to a cocktail shaker with ice and shake for 30 seconds.
- Step 4: Strain into a rocks glass with ice and garnish with bacon.
💡 EXPERT TIPS
Store fat-washed bourbon in an airtight, labeled bottle in the refrigerator to maintain freshness for 2-3 weeks.
Use real maple syrup for the best flavor- I really like Whistle Pig Barrel Aged Maple Syrup.
Fresh espresso is ideal, but cold brew concentrate works in a pinch.
Strain the bourbon well after fat washing to keep the final cocktail clean.
Shaken Maple Bacon Espresso Old Fashioned
- Prep Time: 24 hours
- Cook Time: 5 minutes
- Total Time: 24 hours 5 minutes
- Yield: 1 drink 1x
- Category: cocktail
- Method: shaken
- Cuisine: american
Description
Ingredients
- About ¼ cup strained bacon fat (fat from 10-12 strips of bacon)
- 750 ml Bourbon (1 bottle)
- 1 shot espresso (1.5 ounces)
- 2 ounces bacon fat washed bourbon
- 1 ounce maple syrup
- 4 dashes aromatic bitters
- 3 dashes orange bitters
Instructions
- Make the bacon fat-washed bourbon by adding the bacon fat to a large sealable container. Top with the bourbon, shake, and let sit at room temp for a few hours. Then chill or freeze for 12-24 hours to solidify that fat.
-
Remove the solid fat, then strain the bourbon through a coffee filter or cheesecloth.
-
Store fat-washed bourbon in an airtight, labeled bottle in the refrigerator to maintain freshness for 2-3 weeks.
- Then make the cocktail by adding all the ingredients to a cocktail shaker with ice and shake for 30 seconds. Strain into a rocks glass with ice and garnish with bacon.
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