Thursday, Apr. 01, 2010

Smoky Sour

Created by Gabriel Orta, W Hotel, South Beach, Miami

•1 ¾ oz. bacon-infused cachaça (Leblon recommended; recipe below)
•2 tbs. blackberry jam
•¾ oz. lemon juice
•1 rosemary sprig
•2 blackberries

Add all ingredients into a shaker, add ice, shake and strain into a rocks glass, garnished with a rosemary sprig and two blackberries.

Bacon-infused cachaça
Cook 5 bacon strips in a pan, double strain and sieve the fat into a container, add 750 ml of cachaça and put in the freezer. After freezing, remove the fat.

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