Since I'm just starting out on the whole infusion business I've been keeping all the ingredients separate for now. 40 cherries, burnt over a mesquite grill, placed in 500 ml of everclear, infused for two weeks, sweetened, reduced by about half or so over the fire. Added a little rose blossom, ginger, orange, canada snake root, and gentian infusion.
Quite nice, but a little light. I need to use more cherries next time, and more bitter. I might play with this one a little more.
I'll mark it down as success though.
Bacon infused Weller bourbon. well, the bourbon, I feel, is a success, but the cocktail I tried making with it was not good, not good at all. I've been obsessed with doing a play on Bacon and Eggs, or some kind of breakfast cocktail. So we have; Bacon Bourbon, Eggs, some champagne for the toast, maybe some jam, salt and pepper maybe, melon possibly, etc etc.
The first try was a bit of a flip. One egg, 2 oz of the bourbon, some lemon, shaken, and then topped with champagne.
And... it was good.
But not bacony enough.
So I tried again. This time, making almost the exact same cocktail, but with 1/2 oz of rendered warm bacon fat in it.
And... it was not so good.
The chef made a gurgling noise and spat it out. Everyone else politely took a small sip and tried not to grimace too much. The fat coated the inside of one's mouth and left it feeling uncomfortably creamy.
So onto round three. I made a manhattan with the bourbon, Antica Formula, sugar, and a little OJ. That was good. And it tasted bacony. But that's not what I want to do, so I need to keep working on it.