Shaken Maple Bacon Espresso Old Fashioned
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.
- Prep Time: 24 hours
- Cook Time: 5 minutes
- Total Time: 24 hours 5 minutes
- Yield: 1 drink
- Category: Cocktail
- Method: Shaken
- Cuisine: American
Ingredients
Bacon fat-washed bourbon
- About 1/4 cup strained bacon fat (fat from 10-12 strips of bacon)
- 750 ml Bourbon (1 bottle)
Cocktail
- 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.
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Remove the solid fat, then strain the bourbon through a coffee filter or cheesecloth.
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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.