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Recipe of the week: bacon and egg martini

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Written by:
Recipe of the week: bacon and egg martini

We all love a whiskey sour, so why not try this legendary London Cocktail Club twist?! The smoky taste of bacon is paired with the sweetness of maple syrup and lengthened with egg whites. In the USA this is breakfast without the pancakes!

To make the Jack Daniels washed with bacon
700ml Jack Daniels
30ml fresh bacon fat (smoked streaky is best)

Combine the fat and bourbon in a large non-reactive container and shake vigorously. Let it sit for four hours, then place in the freezer for four hours.
Remove solid fat from the top and fine strain through a cheesecloth or coffee filter and re-bottle. Keep the cooked crispy bacon for garnish.

50ml of Jack Daniels washed with bacon (see above)
20ml maple syrup
20ml lemon juice
1 dash orange bitters
1 egg white Garnish Slice of crispy, streaky bacon
Haribo egg

Cocktail shaker
Hawthorne strainer
Coupe glass

Add all ingredients to your shaker, add cubed ice, shake and strain into a chilled coupe glass.

Original recipe: Whiskey sour
1 heaped tsp of powdered white sugar
Juice of half a small lemon
1 wine glass of Bourbon or rye whiskey

Fill the glass full of shaved ice, shake up and strain into a claret glass. Ornament with berries.

Although the whiskey sour appears in the 1862 book The Bon Vivants Guide by Jerry Thomas, it’s believed to have been around for many years prior. Many drinks historians believe it to be a relative of the navy grog (rum, lime and sugar) introduced in 1740 by Admiral Edward Vernon to combat scurvy. When sailors returned back to England, gin was added in place of rum and in America it was whiskey.

These days its common practice to add egg white, which makes it a Boston sour, and if you go one extra and float red wine on top of the eggy foam, you have yourself a New York sour.

JJ says
I won’t lie to you, when I wrote this drink it was a bit of a laugh – it tasted great, but it was in response to a then new technique of “fat washing” – essentially heating fatty stuff like popcorn up so that it became thinner and allowing it to infuse with alcohol.

Bourbon made the most sense to infuse bacon; maple syrup made the most sense to sweeten bourbon, and before we knew it, the phone wouldn’t stop ringing for media requests.

Taken from Kitchen Cocktails – Recipes of the London Cocktail Club by JJ Goodman (RMC Media, £25)



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