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Bacon martini

Cocktail of bacon-infused vodka

Summary

Cocktail of bacon-infused vodka

FieldValue
nameBacon Martini
imageLondon Cocktail Club, Fitzrovia, London (6504549681).jpg
captionBacon and egg Martinis
typeCocktail
ingredients{{plainlist*50ml bacon vodka
servedStraight up: chilled, without ice
garnishbacon, olive
drinkwareCosmopolitan or cocktail glass
  • strip of bacon, olive (garnish)}} A Bacon Martini, also known as bacontini, pig on the rocks or a bloody bacon martini, is a cocktail that consists of bacon-infused vodka served with a garnish that can include strips of bacon, bacon bits, or olives. Variants may include the addition of Bloody Mary mix. Although not a vodka martini, which consists of vodka and vermouth, the term "bacon martini" is consistent with the trend of calling any straight liquor in a martini glass a "martini," such as the saketini or other variations.

Origin

The bacon martini was invented independently by Sang Yoon, owner of the gastropub Father's Office in Santa Monica, California, and P. Moss, owner of the Double Down Saloon in Las Vegas, Nevada. Sang Yoon made his bacon martini in 1998, inspired by the Bacon of the Month Club run by the Grateful Palate in Fairfield, California. Sang Yoon's version of the drink uses juniper-cured bacon, while P. Moss's method calls for hickory-smoked bacon.

Preparation

To make a bacon martini, the vodka needs to be prepared in advance through a process called fat washing. This is done by soaking strips of cooked bacon in vodka and straining off the fat, similar to the process for marinating meat before cooking. The drink is ready when the liquid becomes filmy and opaque. At the Double Down Saloon in the East Village in New York City, the bacon martini is created by straining the bacon-infused vodka through shaken ice and serving it in a martini glass with a piece of bacon at the bottom, similar to the worm in a bottle of mezcal.

Taste

The taste of bacon martinis is similar to that of vodka martinis, but with a spicier and saltier bacon flavor and a tangy "heat". According to a saloon owner, the pork fat reacts with vodka to give the drink its unique taste. Reviews of the beverage have been varied, with one drinker comparing it to Castrol motor oil,

References

References

  1. Barna, Stephanie. (February 13, 2009). "Did you say Bloody Bacon Martini?". Charleston City Paper.
  2. Brian, Niemietz. (November 15, 2006). "Stir Crazy!". The New York Post.
  3. Moss, P.. (June 1, 2007). "Martini shot, letter to the editor". [[Los Angeles Magazine]].
  4. Bracelin, Jason. (2019-11-30). "Double Down Saloon still serving Las Vegas’ wild side".
  5. (2022-12-01). "Double Down Saloon - Scoundrel's Field Guide".
  6. [https://blenderbooze.blogspot.com/2011/02/fat-washing-process-for-bacon-infused.html "Fat Washing for Bacon Infused Vodka"]
  7. Loosbrock, Rocco. (February 7, 2008). "Bacon Freak Introduces You To The Bacon Martini!".
  8. Abrams, Brian. (September 26, 2006). "Art of the Shock-tail". Chow.
  9. Keppel, Josh. (April 27, 2009). "Bacon and Booze". NBC Bay Area.
Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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