Did you make this Bacon-Infused Bourbon yet? Yes? Oh good, because you’re about to put it to great use.
You’ve heard of Hot Buttered Rum? Well this is Hot Buttered Bourbon, MAPLE BACON Hot Buttered Bourbon to be exact! You can just call it your new favorite wintertime drink.
We made some impressive upgrades from your traditional Hot Buttered Rum. First, there is of course, the swap out of the rum with our home-infused Bacon Bourbon. Then, we tackle the “buttered” component.
In our last post, we talked a little bit about “fat washing” – well the same method is applied to the butter broth for this cocktail. (Bone broth, eat your heart out, there’s a new sexy broth in town). See, most buttered cocktails are made by stirring in whole butter that’s been mixed with warm spices, which works for a few moments, until the fat separates from the liquid and you end up with an unappealing oil slick floating in your drink.
By using the fat washing method, you end up infusing water with all the warm and toasty flavors of the spiced butter, but then you let the fat solidify and remove it all together from the equation. Big thanks to Food and Wine and the genius of Bartender Duane Sylvestre of Bourbon Steak DC for sharing this awesome trick.
To make the butter broth, we fry the spices (cinnamon, allspice, star anise, cloves) and fresh ginger in brown butter to release all that amazing aroma. Then add water, sugar, maple syrup, a split vanilla bean, and a pinch of salt, and let it all dissolve. Simmer for 10 minutes, then pour it into a bowl and stick it in the fridge until the butter solidifies. Once the fat is hardened, you remove it and you’re left with amazing butter broth!
By the way, don’t throw out all that good spiced butter! Use it to grease the pan for a batch of pancakes. You’re welcome.
So now we have a cocktail base that is rich with brown butter flavor, warmly spiced, and laced with maple syrup. Sounds pretty darn good already, huh? But wait, it gets better!
Stir in your bacon-infused bourbon, and top it off with big dreamy swoops of softly whipped cream. What a stunner.
I’m almost wishing for a little Snowpocalypse of our own out here in Cali so that I can cozy up with this hot little number!
You’ve heard of Hot Buttered Rum? Well this is Hot Buttered Bourbon, MAPLE BACON Hot Buttered Bourbon to be exact! You can just call it your new favorite wintertime drink.
Ingredients
- 1/2 pound butter
- 4 3-inch cinnamon sticks
- 30 (2 g) whole allspice berries
- 2 star anise pods
- 35 (2 g) whole cloves
- 1.5-inch piece of fresh ginger, sliced thin
- 5 cups water
- 4 oz (1/2 cup packed) dark brown sugar
- 4 oz (1/2 cup) maple syrup, the real stuff
- 1 vanilla bean, split and scraped
- 1/4 teaspoon salt
- 2 ounces Bacon Bourbon
- 5 ounces Brown Buttered Broth
- Whipped cream to garnish
Instructions
- Brown the butter in a saucepan over medium-low heat. Fry the spices and ginger in the butter. Add the water, sugar, maple syrup, vanilla bean, and salt. Stir until the sugar dissolves. Simmer for 10 minutes, then pour into a bowl or container.
- When the liquid is room temperature, place it in the refrigerator until the butter solidifies.
- Strain out the solids (I like to use this “spiced butter” for pancakes!) and store the broth in the fridge if you’re not using it right away. This recipe makes enough broth for about 8 servings.
- Warm the Brown Buttered Broth.
- Mix it together with Bacon Bourbon in a glass and top with a dollop of whipped cream. (There’s nothing better than hand-whipped cream: start with heavy cream and whisk until dreamy soft peaks form. Sweeten to taste with sifted powdered sugar and vanilla extract, and then whisk a little more to incorporate).
Recipe Source: LickMySpoon.com.
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http://lickmyspoon.com/recipes/maple-bacon-hot-buttered-bourbon/