Thursday, February 25, 2010

Ripping off Boudreau

Reservoir 75

2 oz bourbon
2 dashes Angostura bitters

Stir over ice and strain into a rocks glass. Top with ginger-lime foam.

To make ginger-lime foam:
6 oz hot water with fresh cut ginger root steeped in it, then chilled
3/4 cup egg whites
2 oz lime juice
4 oz simple syrup
Combine all ingredients and pour into a NO2 whipper.

This drink is based on the Reservoir's Barry Gibb (Bourbon, ginger ale, bitters, lime) and the Vessel 75.

Liquid Breakfast

2 oz bacon infused bourbon

Stir over ice and strain into a rocks glass. Top with maple syrup foam and bacon dust.

To make bacon bourbon:
Slowly cook 4 pieces applewood smoked bacon in a pan and transfer to a clean air tight container. Put pan back on stove and turn heat up to high. Meanwhile, pour all but about 2 oz of a 750 ml bottle of bourbon into the bacon container. Use the last few oz to deglaze the pan and pour into the bacon-bourbon mixture. Freeze overnight. The next day discard all of the solids and strain the bourbon through a coffee filter set over a strainer and re-bottle. Store in the refrigerator.

For the maple syrup foam:
4 oz maple syrup
2 oz lemon juice
6 oz water
3/4 cup egg whites
Combine all ingredients and pour into an NO2 whipper.

Bacon dust:
Using a mortar and pestle or a food processor grind Bacos into a fine powder and store in a sprinkler container.

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