A few years ago I decided to give all my friend’s infused liquor for Christmas. I spent a bunch of time making an assortment of different options ranging from coffee-infused vodka to a dark cherry scotch (which was pretty freakin fantastic). One of the highlights of my infusion attempts was a jalapeño-bacon vodka I made for a friend who really loved Bloody Marys. It smelled like cheese fries and tasted like freedom.
That experience made me even more excited when Margo’s in Santa Monica sent me recipes for the cocktails it’s serving for this very special time of year.
From December 26th and served through National Bacon Day on December 30th, Margo’s will be offering three speciality bacon cocktails: a Bacon Bloody Maria, a Bourbon Bacon Maple Fizz and the mescal-based Tipsy Pig.
If you’re not planning on being in the Santa Monica area you head bartneder Anthony Mylott was kind enough to share the recipes for his creations so you can whip up your own version at home:
1 part Bacon fat washed reposado tequila
3 parts Margos Signature Bloody Mary mix (or your favorite Bloody Mary mix)
Garnished with 2 olives, cornichon, bacon strip
Directions for Bacon fat washed tequila: 1 Liter of tequila and .5 Liter bacon fat added to freezer bag and sous vide at 160 degrees for 2 hours. Remove from water and pour contents of bag into metal container. Freeze over night. The next day remove fat from top and use tequila as normal.
3 Strips cripsy bacon crushed
2 oz. Bourbon
1 oz. Lemon juice
3/4 oz. Organic Maple Syrup
1 Egg white
Directions: Add bacon, bourbon, egg white, lemon, maple syrup to shaker tin. Dry shake hard 2 minutes (until frothy). Add ice, shake hard till chilled. Double strain over fresh ice in tall collins glass. Top with ginger beer
1 crispy bacon strip crushed
1 oz. Carpona Antica (Sweet vermouth)
1 oz. Cognac
1 oz. Bourbon
3/4 oz. Cointreau
1 bar spoon Mezcal
2 dash Orange bitters
Directions: Add all ingredients to shaker tin, add ice. Solid shake. Double strain into chilled coupe rimmed with candied bacon dust.