What I’m Drinking Now: Emma Rice and the That’s Going On The Menu
Emma Rice is bar director at North of Bourbon in Louisville, KY.
I think this is such a fun drink for at-home bartenders. It involves fat-washing bourbon, which sounds more intimidating than it actually is — it’s a simple, hands-on way to learn a new skill and end up with a really delicious cocktail.
The drink was inspired by bacon-wrapped figs. Traditionally, that dish is stuffed with goat cheese, but goat cheese can be a bit tricky to work with in drinks and infusions. Instead, I started with bacon fat–washed bourbon and swapped the goat cheese for a parmesan garnish to add a touch of salt and richness while still nodding to the classic combination.
I landed on a pretty classic sour-style cocktail with bold, fall-forward flavors. It’s easy to make, fun to recreate at home, and perfect to enjoy on its own or alongside a meal.
That’s Going On The Menu
Ingredients
Instructions
Notes
Cook 8-9 slices hardwood-smoked bacon and reserve about 6 tbsps. of rendered bacon fat. Melt the bacon fat until liquid and combine with a 750 ml. of mid-shelf bourbon in a separate, sealable container. Agitate gently several times and let sit at room temperature for a few hours. Transfer the container to the freezer and let rest overnight. After 24 hours, strain the solids through a fine-mesh strainer or cheesecloth/coffee filter. Store the fat-washed bourbon at room temperature or in the refrigerator.
**For Fig syrup
Combine 2 cups granulated sugar and 2 ½ cups of water in a saucepan over medium-low heat. Stir occasionally and heat until the sugar is dissolved. Add 2 cups dried figs to the pan. Increase heat to medium-high and simmer for about 20 minutes, until the syrup darkens, and the figs release their flavor. Strain the syrup into a separate container and let it cool. Keep the sweetened figs to use as a garnish.
Emma Rice, bar director at North of Bourbon in Louisville, KY, created this recipe.
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