Bacon-infused bourbon, homemade ginger beer, plus 3 cocktail recipes from The PDT Cocktail Book by Jim Meehan
- Aug 31, 2011
The following are all excerpted from the The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan. For more on this upcoming bible for cocktail afficionados, read the previously posted review of The PDT Cocktail Book by Christine Sismondo here.
Author Jim Meehan told me himself that the first recipe, the Benton's Old Fashioned, is currently the most popular cocktail at PDT (Please Don't Tell) his well-celebrated New York City speakeasy cocktail bar. He also provided us with a recipe for his bacon-infused bourbon, recipes for his French Maid cocktail and the housemade ginger beer the French Maid includes, plus a recipe for the Little Bit Country cocktail. Enjoy!
Benton’s Old Fashioned
(Don Lee, Winter 2007)
2 oz. Benton’s Bacon Infused Four Roses Bourbon
.25 oz. Deep Mountain Grade B Maple Syrup
2 Dashes of Angostura Bitters
Stir with ice and strain into a chilled rocks glass filled with one large cube.
Garnish with an orange twist.
Benton’s Bacon Infused Bourbon
1.5 oz Benton's Bacon Fat
750 ml bottle of Four Roses Bourbon
On low heat, warm bacon fat in a small saucepan. Stir until it becomes molten, about 5 minutes. Pour liquid fat into a large, non-reactive container. Pour bourbon into the container with the fat. Stir. Cover and let stand for 4 hours. After 4 hours, place the container in the freezer for two hours. After 2 hours, remove solid fat. Strain through a terry cloth or cheesecloth. Pour contents back into the original bottle and label.
Yield: 24 oz.