Who needs a fry up when you can have a bacon and egg martini? But, that’s all changing with the arrival of 2016’s biggest and most bonkers cocktail trend: meat cocktails. The cocktail is made with Jack Daniel’s Old No. 7 that’s been infused with smoked bacon and maple syrup and garnished with a piece of maple bacon and a gummy egg sweet.
Bacon and Egg Martini (pictured above). The cocktail is made with Jack Daniel’s Old No. 7 that’s been infused with smoked bacon and maple syrup and garnished with a piece of maple bacon and a gummy egg sweet.
Bloody Marys have beefed up for 2016. Over at Powder Keg Diplomacy (PKD) in Battersea, bar tenders are using a technique called “fat washing” to infuse vodka with meaty flavours. To “fat wash” alcohol, bartenders take a knob of oil or solidified fat and add it to a spirit at room temperature. Once it’s been sitting for a few hours, the liquid is then chilled. After the fat has solidified, it can be skimmed off, leaving a meat-infused, flavourful liquid.
At fusion restaurant SushiSamba in Bishopsgate, London, bartenders also use the “fat washing” technique to make their Kobe Old Fashioned. The whiskey is washed with Kobe beef fat, before being added to a mix of maple and salted caramel.
Mojitos are always a popular choice, but what about a belly pork infused mojito? That’s what’s being served at the aptly-named Meat bar in Glasgow. Forget your standard mint garnish, this one comes with a slice of bacon on the side.
For those not in favour of animal fat-infused tipples, a simple meat garnish is a pared-back version for curious drinkers. At Copa de Cava in Blackfriars, London, the Margarita Rocks cocktail is made from tequila, amontillado, triple sec, lime and served with a garnish of Spanish Serrano ham.
This is not one for the faint of heart. London restaurant Duck & Waffle’s foie gras and salted caramel Manhattan comprises Jack Daniels whiskey, infused with foie gras, a vermouth blend, salted caramel and maple.