Early Bird (Scott Diaz)

2 oz Bourbon, Maker's Mark (Bacon fat infused - see note)
1   Egg white
1 bsp Maple syrup
12 oz Vanilla liqueur, Navan
Combine all ingredients in a pint glass with ice. Cover and shake vigorously for 15 to 20 seconds. Strain into a chilled Old Fashioned glass with large ice cubes. Garnish with a maple bacon strip.
Take a 750 ml bottle of Maker's Mark and 3 ounces of bacon fat. Combine cooled bacon fat and Bourbon in a large pitcher. Place at room temperature for about 6 hours. Place upright in a freezer and chill until the fat rises and solidifies into a sold disk. Remove from freezer and toss away fat. Double strain into a container that can use a pour spout. Keep for up to 4 weeks.
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1 Comment

Zachary Pearson's picture

Curated: Moved Bacon fat

Curated: Moved Bacon fat infused from ingredient to processing. Folded in the former cocktail "Bacon Fat Infused Bourbon" into the notes section to give instructions. Changed Navan to a brand of vanilla liqueur.