When the weather is nice (or even not-so-nice), Calgarians love to camp. This year, forego the bottles of beer and bring the essence of camping straight into your glass. With cool summer nights by the fire, this old fashioned is sure to keep you warm in your woolies.
Anytime you fat-wash a spirit, remember that safety is always first. It is extremely important to let the fat cool before adding it to your spirit as alcohol raises the temperature and if you’re not careful, a painful grease burn may be in your future. The fat should be cooled but not solidified.
- ½ cup (120 mL) fat (bacon or duck), cooled
- 1 bottle of bourbon, brandy, or any spirit you choose
- 1 large re-sealable mason-type jar
- Fine strainer or cheesecloth
- Fill a mason jar three quarters of the way with spirit.
- Add cooled fat to the jar and seal.
- Shake vigorously, and let sit overnight.
- Strain the fat from the spirit
- Mix & enjoy!
Maple Bacon Old Fashioned
- 2oz bacon washed bourbon
- ½ oz maple syrup
- 5 heavy dashes Angostura bitters
- orange zest
- cinnamon stick
Build directly into glass: first add the maple syrup and bitters. Stir well. Add bourbon and stir well before you add ice. Slowly add ice and stir until desired dilution. Just when you think you have stirred enough, stir some more. Finish with a twist of orange and stir with a cinnamon stick.
- 1½ oz bacon washed brandy
- ¾ oz Thym liqueur
- ¼ oz Drambuie
- Juice of half a grapefruit
- Juice of half a lime
- Dash of simple syrup
- 3 dashes Angostura bitters
Shake all ingredients in a Boston shaker with lots of ice. Strain into a rocks glass with fresh ice. Garnish with a cinnamon stick.
A born and raised Calgarian, Rebecca’s passion for wine and spirits started early. Originally a sommelier, she instinctively progressed into cocktails and currently works at Wurst. On her days off Rebecca enjoys a classic Old Fashioned.