BACON Infused Maple Syrup

Bacon is good in and on everything. Nuff Said. While sitting at work the other Sunday, my co-tender and I decided that we wanted to try to mess around with some new brunch cocktails to really draw people to the bar over the summer months. While we were not entirely sure how we wanted to create it…. we knew one thing. This drink needs to scream BREAKFAST!!! What do you think of when you think breakfast? Cereal … well yea. Maybe we can have a rice crispy rim for that little snap crackle pop every time you take a sip. What about BACON and pancakes? Pancakes would just be weird, but what if we combined the syrup from the pancakes and the bacon? That has to be a great sweetener! So the hunt began.

I found a really easy recipe on another wordpress site, Paul Gold’s Recipes. 3 ingredients.

1 Packed Cup of 1/4 inch diced Bacon

3/4 cup Maple Syrup, B-Grade (There is no need for the $25 per jug stuff here)

1 cup Water.

Cook the bacon until crisp. Deglaze the pan with the water and maple syrup. Reduce until two cups of this mixture remain (This was about 2 minutes for me).

Strain and discard the bacon (AKA eat it). Strain the mixture directly into a small saucepan and whisk over high heat for 3-4 minutes (3:30 for me), until the syrup thickens.

Allow to cool, whisking occasionally to be sure that the bacon fat does not separate. I chose the lazy method and put my Pyrex container over an ice bath to speed up the cooling process. If you do this, just be sure to keep whisking until cool to prevent separation.

Once refrigerated, the syrup will thicken more. Bring it back up to room temperature before using.

I plan to try this in some breakfast cocktails this weekend! I will keep everyone updated on how that whole thing goes. The bacon flavor could be a bit stronger, so I may work on that as well. Possibly add a little bit of heat too!

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