Royal Jack

by Devon — 1 Comment »

proc1328

Mid-April is one of my favorite times of the year. It’s one of the only times of the year where I can wear a sweater outdoors without a jacket, as the weather generally has that chilly-but-not-really quality to it. This is one of those drinks that are perfect for this time of the year – not necessarily a winter drink, but not really a summer favorite, either. If I were behind a bar this week, this is what I’d be recommending.

Royal Jack – Recipe:

  • 2 ounces applejack
  • 1 ounce freshly squeezed lemon juice
  • 1 tablespoon homemade grenadine, recipe follows
  • 3 ounces brut Champagne
  • Sliced or diced apple or red apple peel

Fill a cocktail shaker or small pitcher with ice. Add the apple jack, lemon juice, and grenadine. Cover and shake vigorously until thoroughly mixed and chilled (about 30 seconds, or until your shaker mists up.) Strain into 2 Champagne flutes. Top each drink off with 1 1/2 ounces of Champagne, and garnish with the apple slices.
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Bacon Infused Vodka

by Devon — No Comments »

I’m back! (Did you miss me?)

Sorry about the delay, and all; I was preparing for a big Spring for Underground Bartender, so I had to analyze some the strengths and weaknesses of the site to make sure I was bringing my A-game at all times for you guys. It’s like when your mom would take time to slow-cook a meal, and tell you that it was made with love.

And speaking of cooking, today’s beverage is Bacon-infused vodka. I know we all like the infusions, but I think this one’s a bridge to far. I will admit that I’m biased in this case–because I don’t eat pork to begin with–so I figure I’ll post this one up anyway; just because it’s not my cup of tea isn’t any reason not to post it up, right? Besides, I’ll probably end up trying this out with beef bacon or something.

Bacon Infused Vodka – Recipe:

  • Fry up three strips of bacon.
  • Add cooked bacon to a clean pint sized mason jar. Chop the strips if necessary.
  • Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks. They say not to refrigerate it; I imagine the alcohol would be a pretty strong preservative, so it should be fine.
  • At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow-bacon vodka.

Bottle it up – if you want bottles like the ones I used for my vodka infusions, I went to the Container Store.

via Brownie Points.