BENTON'S OLD FASHIONED
(Molecular Mixology!)
This cocktail has been inspired by Jamie Boudreau and the PDT Cocktail Book (2011). What I did:
I fried a lot of bacon on the pan, collected the fat from it (picture 1) (I had to use clarified butter, I explain this later) and mixed it with a cup of Jim Beam bourbon. I let it sit in room temperature for an hour while mixing the concoction a few times (picture 2). After this I put the jar in the freezer for an hour freezing the fat part solid (picture 3). I removed the fat and used coffee filters to strain the now bacon fat - infused bourbon into a clean, sterile bottle (picture 4 and 5)
This bourbon I then used to make a Benton's Old Fashioned!
I fried a lot of bacon on the pan, collected the fat from it (picture 1) (I had to use clarified butter, I explain this later) and mixed it with a cup of Jim Beam bourbon. I let it sit in room temperature for an hour while mixing the concoction a few times (picture 2). After this I put the jar in the freezer for an hour freezing the fat part solid (picture 3). I removed the fat and used coffee filters to strain the now bacon fat - infused bourbon into a clean, sterile bottle (picture 4 and 5)
This bourbon I then used to make a Benton's Old Fashioned!
- 5 cl fat-infused bourbon
- 1 cl maple syrup
- dash angostura bitters
- orange zest/twist for garnish
Stir the ingredients well in the mixing glass. Strain into a tumbler filled with ice and garnish with a (flamed) orange zest.
I really liked this cocktail! I'm a big fan of Old Fashioneds and this cocktail really convinced me. I could clearly taste the bacon from the bourbon and the maple syrup's sweetness combined with the essential oils from the orange...nice.
Summa summarum, I had fun making a rather different kind of cocktail. If I ever were to do this again, I would use different kind of bacon and most likely an oven instead of a frying pan.
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