Ginger, maple and bourbon roll on your tongue while you fight the urge to just eat the bacon garnish first in this cocktail by Jerry Nevins from his book, "Sloshies: 102 Boozy Cocktails Straight from the Freezer" (Workman, $15).
This recipe originally appeared as part of "You're Going to Need Frozen Cocktails This Summer. These 3 Are the Ones to Make."
- 3 1/4 ounces Buffalo Trace Kentucky straight bourbon
- 27 ounces ginger ale
- 2 ounces Dolin dry vermouth de Chambéry
- 2 3/4 ounces Cabin Fever maple flavored whiskey
- Garnish: 4 bacon strips
Add all the ingredients in a medium-size metal bowl and stir.
Pour the liquid into a large freezer bag, and place it in the freezer until frozen for approximately 4 hours.
When ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.
Divide among four rocks glasses.
Garnish each glass with a strip of crispy bacon.