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The Nose to Cocktail

By
Jim Meehan
Jim Meehan
Jim Meehan is an award-winning bartender and the author of two books, The PDT Cocktail Book and Meehan’s Bartender Manual. He lives in Portland, OR.
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Published 02/24/10
Nose to Cocktail
Image:

Liquor.com / Tim Nusog

Much better than the grindstone.

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Ingredients

  • 1 1/2 ounces bacon-infused Bushmills Irish whiskey*
  • 1/2 ounce lemon juice, freshly squeezed
  • 1/2 ounce orange juice, freshly squeezed
  • 1/2 ounce grade B maple syrup
  • 1 whole egg

Steps

  1. Add all the ingredients to a shaker and vigorously dry-shake (without ice) for at least 15 seconds.

  2. Add ice and shake until well-chilled.

  3. Strain into a highball glass.

*Bacon-infused Bushmills Irish whiskey: Cook 8 ounces high-quality bacon until all the fat is rendered. Set the bacon aside for another use and pour the drippings into a glass jar with a lid. Add 6 ounces Bushmills Irish whiskey, shake well and let stand in a cool, dark place for 48 hours to infuse. Place in the freezer for 30 minutes (the fat should solidify). Scoop the fat off the top and strain to remove any additional fat particles.