Appears in 83 Collections
Appears in 83 Collections
About The High on the Hog Cocktail
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, $14.95).
This recipe originally appeared as part of You’re Going to Need Frozen Cocktails This Summer. These 3 Are the Ones to Make.
Ingredients in The High on the Hog Cocktail
27 oz
Ginger ale
2 oz
Dolin Dry Vermouth de Chambéry
2 3⁄4 oz
Garnish:
Glass:
How to make The High on the Hog Cocktail
Makes 4.
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 Old Fashioned or rocks glasses.
Garnish each glass with a strip of crispy bacon.
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