Meat & Potato Martini

Created by Peter Kasperski, Cowboy Ciao, Scottsdale, Ariz.

•2 oz. vodka (Karlsson's Gold recommended)
•2 or 3 drops of Worcestershire sauce
•2 or 3 drops of Peychaud bitters
•2 or 3 drops of Mezcal (Sombra recommended)

Combine with ice in shaker, shake vigorously and strain into a martini glass. Garnish with bacon that has been dredged in panko and deep fried.

See TIME video: Joel Stein Samples Some Meat-Infused Booze

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