This cocktail from bar pro Jim Meehan employs bacon-infused Irish whiskey, dark maple syrup, and lemon and orange juices in a flip format, incorporating a whole egg.
- 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
Add all the ingredients to a shaker and vigorously dry-shake (without ice) for at least 15 seconds.
Add ice and shake until well-chilled.
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.