When International Bacon Day is on a Saturday of a long weekend, of course we have to brunch big. Here’s to the best breakfast cocktail you’re going to meet, move aside mimosas!
Where there’s brunch, there’s gotta be bacon and eggs. And of course, some Signal Hill Whisky! Making this cocktail may take a little patience, but you know how the saying goes: “Good things come to those who wait.”
You’re Bacon Us Hungry
2 oz. Bacon-Infused Signal Hill Whisky
¾ oz. Maple Syrup
¾ oz. Lemon Juice
½ oz. Egg White
Garnish with freshly cooked bacon and cured egg yolk.
How-To: Bacon-Infused Signal Hill Whisky
Cook a half pack of bacon. From the pan, extract a half teaspoon of bacon fat. Add it into a sealable jar with 375ml Signal Hill Whisky. For 4-5 hours, let the mixture infuse at room temperature, shaking periodically. Then, place in the freezer for 1 hour. You will notice the fat will begin to separate from the whisky. After letting the infusion sit in the freezer, take it out and strain through a coffee filter a few times as needed to filter the fat out. You will be left with a savoury bacon whisky!
Here’s where the patience really comes into play. To create the cured egg yolk, you’ll first have to separate the egg yolk from the egg white. Fill a sealable container, with equal parts salt and sugar. A small mason jar works well. Place the egg yolk in the mixture and cover the yolk, burying it in the mixture. Seal the jar and place it in the fridge for about 5 days, and you will have a perfectly cured egg yolk!