Featuring Knob Creek Bourbon infused with bacon,a homemade cherry-cinnamon syrup, and ruby port wine, this sophisticated tipple is the perfect choice for your upscale dinner party. The Bacon Cherry Creek is a drink that will WOW and impress any guest, even those that are opposed to drinking their bacon (okay, maybe not vegetarians... almost everyone).
This creative cocktail was designed by Natalie Bovis, aka The Liquid Muse. Bovis is known for developing innovative drinks and pairing flavors that many of us would never have thought of. She is a cocktail consultant and writer and wrote a very fun book called Preggatinis.
Bovis created the Bacon Cherry Creek cocktail recipe for an underground L.A. dinner prepared by chef Amy Jurist. The recipe was also included in Bovis' book, Edible Cocktails, which is reviewed below.
More details about making the two DIY ingredients are below the recipe though it is important to note that it takes at least two days for the bacon whiskey to be ready. This is not a last minute cocktail and you will need to plan ahead.
- Add all of the ingredients to a mixing glass filled with ice.
- Shake vigorously for 30 seconds.
- Strain into a chilled cocktail glass.
- Garnish with an orange twist expressed over the cocktail then dropped into the drink.
How to Make Bacon-Washed Bourbon
There are a few methods available to make a bacon-flavored liquor. The one below uses who strips of cooked bacon.
Another uses just the bacon grease that is created while frying and details on that process can be found in the Bacon Me Angry cocktail recipe.
While that one uses vodka, the technique works for whiskey as well.
- Place 4 strips of cooked bacon and 1 bottle (750ml) of Knob Creek Bourbon in a glass jar with a tight-sealing lid.
- Cover and refrigerate for 2 days.
- Strain through cheesecloth and discard bacon and any other solids.
- Store in the refrigerator for up to 2 weeks.
Liquid Muse Cherry Cinnamon Syrup Recipe
This homemade cherry-cinnamon syrup is very easy to make and can be used to add a flavor twist to other cocktails and drinks.
The recipe replaces the water used in the standard simple syrup recipe with cherry juice to create a very flavorful base that plays well with the cinnamon. If you want a more intense cinnamon flavor, allow the syrup to steep for 4-5 hours after it is cooled before removing the cinnamon stick.
- 2 cups cherry juice
- 1 cinnamon stick
- 2 cups white granulated sugar
- Bring the ingredients to a boil in a saucepan.
- Lower heat, cover, and simmer for 5-8 minutes.
- Remove from heat and allow to cool.
- Strain the cinnamon stick and pour into a bottle with a tight seal.
- Keep refrigerated for up to 2 weeks.
(Recipes from Natalie Bovis)
How Strong is the Bacon Cherry Creek?
This cocktail is made with a 100-proof bourbon and if we assume that a 20 proof port is used, then the finished drink will be right around 22% ABV (44 proof).
Originally Published: August 3, 2011
Edited by Colleen Graham
Review of Edible Cocktails: From Garden to Glass by Natalie Bovis
Reviewed by Colleen Graham
Originally Published: June 25, 2012
Natalie Bovis, aka The Liquid Muse, shines once again in this fun new book that is her most extensive to date.
In Edible Cocktails: From Garden to Glass - Seasonal Cocktails with a Fresh Twist, Bovis covers the gamut of fresh cocktails and mixers, including making your own shrubs and planting a garden with the bar in mind.
This book, filled with its invaluable advice, tips, tricks, and recipes should be considered the new essential volume to add to your cocktail library.
A Refreshing Reference
Edible Cocktails is more than a cocktail recipe book. Yes, there are many (150+) drink recipes that range from standards like the Sidecar and Michelada to Bovis' originals such as the Bacon Cherry Creek and Mango Nuclear Daiquiri. Sangrias, martinis, collins, and many other favorites make an appearance in the book, each with fresh twists that are inspirational and fun to explore.
The book begins as many others with a chapter called Mixology Basics, where you can brush up on or learn the basics of mixing cocktails. She then goes right into the garden with a chapter that explains how and what to plant or look for at the market to ensure your cocktails are the freshest available.
As a 'bar gardener,' I appreciate her tips for integrating the bar into the garden and her plant lists are spot on, including the most useful herbs, vegetables, and fruits. If you are short on plantable ground, Bovis includes tips for creating kitchen gardens and finding the best produce at your local market as well as preserving fresh ingredients in preparation for the off season.
DIY Mixers Galore
Beyond the cocktails themselves, Bovis has done a spectacular job of showing us how to make our own mixers and other ingredients.
This influential aspect turns the book into a reference that I can see myself using for years to come, particularly when I need to get out of a drink rut.
She explains how to make jams and the like and how to use them in drinks. Her syrup list is one of the most extensive I have seen and range from the base simple syrup and flower water syrups to a Hibiscus-Cabernet Syrup and Bangkok Lemongrass-Agave Syrup.
Bovis also touches on purees, of which the Carrot- and Beet-Gingered Puree is my favorite, as well as the vinegar-based shrubs.
Homemade liqueurs and bitters, infusions, how to mix with dairy, eggs, and meat... all of it and more is here, making this one of the most extensive modern mixology books that has come across my desk as of late.
Chapter Outline for Edible Cocktails
- Mixology Basics
- Garden to Glass
- Grape to Glass
- Party with Preserves: Syrup, Jams, Purees, and Shrubs
- Mixing it Up: Infusions, Meat, Dairy, Eggs, Liqueurs, and Bitters
- Mixers, Garnishes, and Ice
- More Cocktail Recipes!
Edible Cocktails Details:
- Written by Natalie Bovis
- 224 pages with full-color images
- Cover Price: $17.95
- Published by Adams Media, April 2012
- ISBN: 978-1440529726