Bacontini
Regular readers will know that I am generally a fan of the Boozahol. Furthermore, I wholeheartedly endorse the use of bacon wherever and whenever possible.
The Las Vegas Double Down Strip’s signature drink: the Bacon Martini, however, may be going a step too far…
Behind the bar, where the typical bartender macerates pineapple slices in vodka or maraschino cherries in bourbon, the mixologists at the Double Down Saloon in Las Vegas keep an unmarked bottle of vodka in which float several slices of bacon. The off-the-strip dive bar serves its signature Bacon Martini ‘round the clock, and quite a few early-morning lushes inhale the pork-belly libation as if it were a Grand Slam from Denny’s.
One of the advantages of infusing swine is that it’s easy to know when it’s ready: When the booze thickens into an opaque, filmy solution, shake it with ice and pour into a traditional martini glass.
December 8th, 2007 at 9:48 pm
Hmm.. this would go down well after some nduja >
http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi–Italian-Cold-Cuts/-Nduja.htm