Created by Jason Littrell, Death & Co., New York, NY
1 oz. sausage-infused whiskey (Bushmills recommended; recipe below)
1/4 oz. sweet vermouth (Carpano Antica recommended)
1/8 oz. Amaretto (Lazzaroni recommended)
1/8 oz. Amaro (Ramazzotti recommended)
2 dashes of Angostura bitters
Combine the infused whiskey with the other ingredients over ice, stir and strain into a chilled rocks glass with a large cube of ice.
For each 750 ml of whiskey: In a pan, cook 4-5 spicy sausages and collect the fat when they're done. In a separate glass container, pour the fat while it's still hot in with the whiskey and cover with plastic wrap. Let sit in the refrigerator for 24 hours, then move to the freezer for 3-4 hours so the fat will solidify. Scoop the solids out and fine-strain the small particles with a cheese cloth and return the remaining whiskey to the original bottle.
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