Everyone loves brunch—in fact, I don't trust a person who doesn't enjoy a good weekend brunch. It's been known, for some to stay in on a Saturday night, just so they're prepared for Sunday brunch. Bloody Marys, bottomless Mimosas, and bacon. This is what life's all about. I'm always fascinated to find people who have the ability to come up with a seemingly outrageous idea for a new drink that I can enjoy with my crèpes.
Gina DelMonico-Williams love brunch. The Webster Grill bartender has been making cocktails for 20 years, having started in the industry as a short order cook back in Lakewood, Ohio. As she was browsing the aisles at a local liquor store one day, a bottle of Maple and Bacon liqueur caught her eye. And those ingredients are the cornerstones of brunch.
For Delmonico-Williams, as for most of us, bourbon screams autumn, and autumn. With that in mind—and the help of her culinary team at Webster's Grill—she decided to fat-wash bourbon with bacon in order to develop a perfect new brunch-themed cocktail. "While
we were working with the bacon, our chef, Matt Jost decided to
experiment with brisket jus and we found the right mix," she says. "The
brisket gave the bourbon that smoky aroma and flavor."
to take those ingredients to create an approachable bourbon cocktail that
everyone would love to drink. Keeping with the bacon theme,
breakfast came to mind. They even made the drink look like a plate of bacon and eggs, utilizing shaken egg whites and a lemon peel, with a bacon garnish.
Whether enjoying the cocktail creation during brunch, with a steak dinner or simply on it's own, the perfectly balanced ingredients leave you with a smooth, salty-yet-sweet finish. Well done, Gina.
How to make: Bacon N Eggs
2 oz Bacon and Brisket Infused Very Old Barton Bourbon
2 T Liquid Egg Whites
2 dashes of Angostura Bitters
vigorously for 7 seconds, double strain into a coup glass.
Garnish with a swizzle bacon stick and an orange peel.
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