Just this week I was talking with a Southern friend who was lamenting the lack of new summer cocktails featuring bourbon.
Low and behold this one popped up yesterday in Liquor.com’s email, featuring the heady combination of ginger, crisp bacon, sweet maple and good bourbon in a fairly unique yet easy to prep cocktail.
I fired the link right over to mi compadre who claimed roughly five hours later this High on the Hog cocktail was damned tasty, though his wife thought it would be better with just a bit of real maple syrup added as well (that batch is in the freezer apparently).
We haven’t tried one yet here, but it’s on the short list. (Note: Makes 4)
3 and 1/4 ounces good straight bourbon (Buffalo Trace Kentucky in the original)
2 and 3/4 ounces Cabin Fever maple whiskey
2 ounces Dolin Dry Vermouth de Chambery
27 ounces good ginger aleGarnish: 4 crispy bacon strips
Pour everything into a medium-sized metal bowl; stir well. Pour into a large freezer bag, close it up, and into the freezer it goes for roughly 4 hours.
When ready to serve, pull the bag and massage it by hand until it’s a slushy consistency (may need to be quickly run under the hot water tap).
Pour into 4 (old fashioned or rocks) glasses, garnish with that crispy bacon, and go to it.
Enjoy.
