The Irish Bacon Sour cocktail.
Created by Adam Seger, Nacional 27, Chicago
•1 ½ oz. apple-bacon-infused whiskey (Bushmills recommended; recipe below)
•1 oz. fresh lemon juice
•½ oz. Grade B maple syrup
•½ oz. egg white
Build in a 16 oz. pint glass and shake vigorously with fresh ice until shaker is frosted. Strain into a chilled martini glass. Garnish with a strip of bacon with a quarter of a boiled egg across the top of the martini glass.
Apple-bacon-infused whiskey
•2 green apples
•7 slices thick-cut Irish bacon, fully cooked and excess fat removed
•750 ml whiskey
Chop apples and mix with bacon and whiskey in a pitcher. Refrigerate for 72 hours. Strain and freeze overnight. Remove the excess fat and store in bottle.