Deep End Diner Eddie Lin visits The Charleston where bartender Myke Ramos makes a bacon infused cocktail that he calls the Sallie Unswined. The drink combines muddled pear, rye whisky and a bacon simple syrup. The glass is rimmed with bacon sugar and the cocktail is topped off with a candied bacon swizzle stick. Check out the video here and keep reading for the recipe…
Sallie Unswined, a bacon cocktail
From Myke Ramos, Director of Food and Beverage at The Charleston
2 shots Templeton Rye whiskey (sweet and spicy)
½ oz lemon juice
½ oz orange juice
½ oz bacon syrup
For the Bacon Syrup
Cracked green pepper
Sugar (regular sugar, not bacon sugar)
For the Bacon Sugar:
Bacon fat (from the candied bacon),
Slice a piece of the pear. Muddle pear in a glass to extract the pear’s essence. Add the 2 shots of whiskey. Pour in half an oz of lemon juice and ½ an ounce of orange juice. Add ice. Pour the mixture into a cocktail shaker. Add ½ an oz of bacon syrup and shake well.
Rim a cocktail glass with bacon sugar.
Mist the cocktail glass with scotch and Peychaud’s bitters that are already mixed together in a mister.
Pour the contents of the cocktail shaker into the glass. Add a little ice.
Top with a piece of candied bacon.
*To make your own bacon syrup: Cook bacon down. Add water and cracked green peppercorns. Boil the mixture, rendering out all the fat. Add sugar.