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9 Bacon-Inspired Cocktails

9 Bacon-Inspired Cocktails

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Who doesn’t love bacon? Apparently it’s in cocktails now, too…

Bacon-inspired cocktails are all the rage these days and we can't help but catch on to the craze!

It seems like bacon is taking over the world these days. The cured pork doesn’t seem to be OK with sticking to the breakfast food department and instead is creeping into some unexpected facets of our diets, and YouTube sensations like Epic Meal Time add it to everything from lasagna to nachos. Bacon is one of those food items that we can’t seem to shy away from — it just makes everything taste that much better! Whether you’re adding it to your eggs in the morning or your burger at dinnertime, it seems like the perfect addition to any meal. And now, it’s in your happy hour drink.

That’s right, bartenders and mixologists have caught onto the bacon trend, and we’re totally into their creative innovations. Joining the bacon game is FIG Santa Monica, which introduced two new cocktails that have us drooling, with names like "Eggs and Bacon" and "War and Peas" and creative flavors like house-infused bacon gin, honey lavender syrup, Sugar Snap Pea Karlsson's Vodka, and crispy prosciutto. And it should come as no surprise that the folks out west at the Broadmoor in Colorado Springs, Colo. have hit the scene with two bacon cocktails that we’re chomping at the bit to make on our own during the holidays — get a load of "Bacon ‘n Eggnog" and the "Candied Bacon Maker Cocktail." The later uses bacon-infused Maker's Mark — yum! And there are more drinks out there that we can’t wait to get our hands on.

When bacon-infused alcohol hit the scene with products like Bakon Vodka, bartenders and mixologists across the country immediately began to realize that infusing normal liquors with the meat could create a whole new world of cocktails. Bacon is frequently featured in cocktails like Bloody Marys and now you can add a creative twist by spiking the tomato juice with bacon-flavored vodka rather than using ordinary vodka. The trend is definitely catching on and we’re excited to see what other bacon-flavored drinks the pros can come up with!

This post was originally published on October 13, 2013.

10 Cocktails with unusual ingredients by Indian Bartenders

With the ever evolving cocktail culture in India, bartenders with time have become more experimental and novel in their approach to create cocktails. Every bartender is an artist and his/her art is not only limited to delivering a well balanced craft concoction but to change with time and contribute more & more to the community.

Fairly a recent contributor to the craft cocktail world and with the presence of several legal issues in India, the bar community still lacks the easy access of much available bitters, syrups and a lot more liqueurs available in the rest of the world. Indian bartenders have been preparing everything in-house from a long time and thus, the creativity and the endeavour to push unique & local ingredients, have proved out to be nothing but an asset for them.

Here are a few cocktails created by our Indian Bartenders using some unusual ingredients –


A cocktail created by Sanchayan Jana from ITC Maratha, Mumbai using the unique flavours of petha (pumpkin) and Kewra water.

A sweet flavourful concoction using the local favourite ingredient ‘pumpkin’ (petha), a translucent soft candy from Agra, usually rectangular or cylindrical made from the ash gourd vegetable and ‘panadanas water’ (Kewra), an extract distilled from pandanus flowers, it is almost similar to rose water.

City of Love is a concoction of Strawberry Petha puree, Guava juice, Kewra water. Topped up prosecco and Garnished with dried rose petal powder.

A cocktail created by Abhishek Shevade from Shangri-La, Bengaluru using the local ‘kasuri methi’ (Fenugreek) and ‘coorgi salt’.

A concoction using the popular Indian spice, Kasturi methi (fenugreek) known for its bitter but addictive taste used for curries, paranthas, etc. It is an Indianised take on the famous Cuba libre.

Kasturi methi (fenugreek)

Coke and Cane is a concoction of rum infused with kasturi methi, Sugarcane juice, lime juice with a pinch of coorgi salt. Topped up with coke and Garnished with pepper & joker card with sugar lime.


A cocktail created by Manish Kumar from Blu Bar, Taj Palace , New Delhi using ‘duck fat’.

A cocktail with duck in it? Oh yes, everything is possible for our magicians! Using the clever cocktail technique ‘Fat-wash’ that adds savoury flavour to spirits, Manish created this interesting concoction for Brown Forman’s American Whiskey Legacy.

To fat-wash your alcohol, you just add a liquid like sesame oil or melted butter to a spirit at room temperature. Let it sit for a few hours, then chill everything in the fridge or freezer until the fat solidifies and can easily be skimmed off. The spirit retains the flavours of the fat even after you’ve done the skimming.

Donald Goes to China is a concoction of Duck fat washed jack Daniel, 5 spice liqueur, Hoisin sauce, Black bean bitters and garnished with szechuan pepper.


A cocktail created by Varun Sudhakar from Ministry of Crab, Mumbai using the unique yet healthy ingredient ‘barley grass’.

A simple take on a sour/ daiquiri with the earthy flavour and the green colour is imparted in to the simple syrup using barley grass powder . The texture is created with a minimal amount of egg white and garnished with turmeric powder which further adds in to the aroma.

A barley grass powder is the best functional food that provides nutrition and eliminates toxins from cells in human beings.

Barley grass powder

Rum Runner is a concoction of rum, barley grass infused sugar syrup, egg white. Garnished with turmeric & bitters.


A cocktail created by Chapay Anand from Zero 40, Hyderabad using ‘bacon’.

Who doesn’t love bacon? Apparently it’s in cocktails now too! Bacon-inspired cocktails are all the rage these days and Indian bartenders have totally caught onto the bacon trend!

Infusing liquors with the meat could create a whole new world of cocktails. If you have not tried one yet, you must!

Bacon Old Fashioned is a concoction of bacon infused bourbon, angostura bitters, maple syrup ans sugar cube.


A cocktail created by Roy Stin from Reservoire, Bengaluru using the healthy and nutritious ‘peas’.

Giving an interesting healthy touch to same old whiskey sour! Reservoire offers this unique concoction using the most common ingredient of the Indian household – green peas.

Peas Sour is a concoction of blended scotch whiskey infused with green peas, egg white, lime juice and simple syrup.


A cocktail created by Chetan Gangan from Rooh, using ‘chickpea hummus’.

Hummus cocktails are ACTUALLY a thing!

Combining chickpeas and booze might bring to mind some unpleasant visions of hummus cocktails, but the two ingredients are surprisingly harmonious. Chickpea water — or aquafaba, if you want to be fancy — is currently surging in popularity as a vegan substitute for egg white in cocktails.

Kai Po Chai is a concoction of gin, green chickpea hummus, cucumber and egg white.


A cocktail created by Karthik Kumar from GYLT, Bengaluru using ‘squids’.

Only if you like sea food! This interestingly – weird cocktail by our renowned mixologist, Karthik Kumar was created for The Botanist Wild 22, a cocktail competition that took place in Goa in August 2019.

Karthik used the trending sous vide technique to use squids’ in his cocktail. Restaurant kitchens have long gone gaga over the process known as sous vide. But sous vide’s benefits aren’t limited to the dinner plate, and many Indian bartenders are applying the process to preparing syrups, infusions and other cocktail ingredients, with excellent results.

Wild & Sea is a concoction of Botanist Gin sous vide with squids, home-made Goan cashew milk and foraged fresh pepper.


A cocktail created by Ranjeet Shirke from Qualia, Mumbai using the healthy ‘aloe vera’.

Ever wondered that your boozy cocktail can also consist aloe vera? Oh well, this one does! A simple way to drink your greens, combining juice and booze is a no-brainer.

Bartenders all over the world believe Aloe is “a lengthener that ties all of the ingredients together and provides a touch of dilution to round off the harsh edges of some of the other ingredients while adding a cooling effect.” Also, the high water concentration in aloe juice means that bartenders will have to shake or stir for a shorter amount of time to avoid over diluting the cocktail.

Allco Boys is a concoction of rum, aloe vera juice, blood orange puree and mint juices.


A cocktail created by Yohann Pereria from Americano, Mumbai using ‘artichoke’.

Bartenders have a peculiar talent for making cocktails out of almost anything. Did you ever imagine you could possibly get high on a cocktail with artichoke?

Combining sustainability and creativity, our innovative Indian bartenders at Americano, Mumbai are using the left overs of Artichokes to create Amaro / liqueur similar to Cynar or Fernet for their concoctions.

Paper Kite is a concoction of whiskey, artichoke amaro, apricot brandy, lemon and lime.

On a really hot day, freeze fruit for an hour or two prior to serving—it acts like sweet ice cubes.

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Pin this Jägermesiter Cocktail post for later!

5. Jägermeister Count Mast

Impress your fancy friends with the Count Mast cocktail. It will elevate any party and shock those who poo-poo the thought of drinking Jager.


Directions: Add Jägermeister, gin, sweet vermouth, and ice into a mixing glass. Stir and pour into a chilled Coupette glass. Add lemon zest for a little extra pizazz. There you have it, friends the fanciest Jägermeister cocktail the world has ever seen.

Taste notes: Herbal aromatic, less bitterness, herbaceous notes.

6. Jägermeister Old Fashioned

A fantastic twist to a tradition. Add a German touch to discover a well-kept secret side to this timeless classic.


  • 0.5FL oz. Jägermeister
  • 1.5FL oz. Rye whiskey
  • 0.5FL oz. Maple syrup
  • Orange zest

Directions: Pour Jager and whiskey over ice in a rocks glass. Add maple syrup and a dash of cocktail bitters. Stir it up nice and good. Then garnish with orange zest, because we fancy like that.

Taste notes: Prominent whiskey notes, underlined herbal notes with light bitterness and tangible sweetness

7. Jägermeister Mule

Why should vodka get all the fun? Allow Jager’s 56 herbs and spices to add a kick to your favorite mule cocktail.


  • 1FL oz. Jägermeister
  • Ginger beer
  • Cucumber
  • Lime wedges
  • Ice cubes

Directions: Muddle the lime wedges at the bottom of your high ball glass. Add ice cubes, Jägermeister and ginger beer in that order. Stir everything together and add cucumber to garnish.

8. Naughty German

I mean.. the title pretty much sums this one up.


  • 1.25FL oz. Jägermeister
  • 0.5FL oz. Gomme
  • 0.5FL oz. Crème de cassis
  • 0.5FL oz. Lemon juice
  • Lemon zest
  • ice cubes

Directions: Add all of the liquid ingredients to a cocktail mixer, shake it, and pour into a coupette glass. Don’t forget the lemon zest.

Taste notes: Fruity, citrus, fresh with some tartness.

9. Deer & Beer

You guessed it: a respectful nod to Jager’s precious Deutsch heritage. It doesn’t get much more German than this.


Directions: Easy. Pour the ice-cold Jägermeister into a shot glass. Pour your favorite beer into an ice-cold beer glass. Say “PROST!” and enjoy!

Taste notes: German, very German.

I hope you enjoyed this list of cocktails and much as I do. Please don’t hesitate to share your favorite Jägermeister cocktail in the comments below. We would love to expand this list even further with a few of your favorites!

Rethink Bacon: New Uses for the Comforting Side

Crispy, sweet, and salty, this three-ingredient snack is the ultimate cocktail party hors d'oeuvre.

A tangy, buttery white wine and grapefruit sauce with smoky bacon is the perfect accompaniment to sweet sea scallops.

"I've been making a version of our 'hangover breakfast' since before I was old enough to drink," says Mark Canlis, co-owner of Seattle's Canlis restaurant. He adds a little whisky to the bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use "rashers," or ham-like Canadian bacon.

When Jonathon Erdeljac opened his new restaurant, Jonathon's Oak Cliff, in Dallas, he knew he wanted to serve this rich soup. It's a favorite of his, especially with jalapeños and smoky bacon stirred in.

Kat Kinsman tops her rich brownies with bacon and pecans. To enhance the smoky flavor, she mixes some of the bacon fat into the batter.

Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a simple starter for your dinner party.

Shredded extra-sharp white cheddar cheese, shredded extra-sharp orange cheddar cheese, pimiento, and bacon are all spread and melted on crostini toasts.

When baking these bacon-and-scallion-flecked corn muffins &mdash a great accompaniment to all kinds of barbecue &mdash Nick Fauchald prefers the grill to a conventional oven for two reasons: The muffins absorb some of the grill's great smoky flavors, and he can spend that much more time outside.

Bacon recipes

Whether you prefer streaky or smoked, go beyond the breakfast plate with this budget-friendly ingredient.

Bacon & roast onion salad

A rustic salad for one - contrast peas and caramelised onion with salty, streaky bacon and mustard dressing

Bacon bolognese

A family spaghetti supper tailored for kids who don't like mince – packed with vegetables and flavoured with pesto

Braised bacon with colcannon cakes

A bacon joint can stretch a long way. Serve with potato and Savoy cabbage cakes, plus a fried egg and optional tomato ketchup

Boiled bacon with cabbage & carrots

A classic. Boiled bacon is always well received, whatever the occasion, but we especially love the leftover sandwiches the next day!

Garlic bacon butties

You'll need good, crusty white bread for these instant hangover cures

Bacon & parsley hotcakes

This is perfect for a lazy brunch or a quick supper. To make brunch even easier, make the dry mix the night before, then stir in the eggs and milk

Pea & bacon pasties

Fill puff pastry with a mascarpone, smoked bacon, peas and Parmesan mix, shape into parcels and bake until crisp

Bacon & broccoli pasta

A quick and tasty pasta dish that goes from pot to plate in just 20 minutes making it an ideal midweek meal

9 of the Best Fireball Whisky Cocktail Recipes

Fireball Whisky goes down with a cinnamon burn that you either love or hate (or love to hate). And while drinking it straight (or straight out of the bottle) may be the most common way Fireball is consumed, it’s actually a delicious liquor to mix into cocktails.

Here are the nine best Fireball Whisky cocktails.

Apple Pie on the Rocks

Photo via Vegan Yack Attack

We’re all familiar with apple pie, but do you know the joys of alcohol-filled liquid apple pie? If not, you need to try Vegan Yack Attack’s Apple Pie on the Rocks recipe.

Caramel Apple Fireball

Photo via Mac And Molly

Fireball and apple go together like peanut butter and pretzels. Prime example: this Caramel Apple Fireball cocktail from Mac And Molly.

Fireball Sangria

Photo via GoGoGo Gourmet

Nothing says summertime like sangria. Add this Fireball sangria from GoGoGo Gourmet to your list of must-make sangria recipes.

Fire in Ice Apple Cider

Photo via GoGoGo Gourmet

When the sun comes up, you need a slushie. More specifically, you need a boozy slushie, like this Fire in Ice Apple Cider Fireball slushie from GoGoGo Gourmet.

Cinnamon Toast Crunch

Photo via This Girl Walks Into a Bar

Do you like the milk leftover after eating Cinnamon Toast Crunch? Then you need to mix Rumchata and Fireball like This Girl Walks Into a Bar does.

Fuzzy Fire

Photo via This Girl Walks Into a Bar

Take one sip of This Girl Walks Into a Bar’s Fuzzy Fire, and you’ll want a peachy Fireball drink every day.

Hot Fireball Apple Cider

Photo via Grumpys Honey Bunch

Quick drink fixes don’t always taste good. You know what does? the Hot Fireball Apple Cider from Grumpys Honey Bunch.

Girl on Fireball

Photo via The Love Nerds

If you’re strapped for cash, can only afford a couple ingredients, and want to drink something tasty, you need to try this Girl on Fireball from The Love Nerds.

Cinnamon Old Fashioned

Photo via The Native Transplant

Fireball, maple syrup, and orange? Sign me up. Try this Cinnamon Old Fashioned from The Native Transplant.

9 Drambuie Cocktails

Have some Drambuie but don’t know what to do with it? Well, you can drink it straight on the rocks, but it may be too sweet for you. So, here are cocktails perfect for everyone’s favorite Scottish liqueur, the most famous of which is the Rusy Nail

The Rusty Nail

Rusty Nails are usually made with Scotch whiskey, which can be quite hot and biting. The Drambuie gentles it up somewhat. There is no agreed upon exact proportion of ingredients as different individuals prefer more or less Drambuie, to adjust the sweetness to their liking. Most bartenders, if they are good, should ask for the customer’s preferences, i.e. sweet or dry. However, a good starting point is around 2 ounces of Scotch to 1 ounce of Drambuie and, if you are good at math, you’ll see that is two parts Scotch to one part Drambuie. This can be served on the rocks or straight up. Sometimes a lemon twist is added, or a maraschino cherry in your less sophisticated establishments.

If serving on the rocks, fill an old-fashioned glass with ice to half-way and pour over the Scotch and then the Drambuie. Stir, but not too much.

According to A.J. Rathbun, author of Ginger Bliss and the Violet Fizz: A Cocktail Lover’s Guide to Mixing Drinks, the Canadian version of the drink uses Rye whiskey instead of Scotch and is called a Donald Sutherland. Nice. 2

This classic and simple drink owes a comparison to the Rob Roy which uses Scotch whiskey and vermouth (with some bitters). In fact, a Rob Roy with Drambuie added is called a Royal Rob Roy. And if you use regular Bourbon or whiskey instead of Scotch, you’ve got a Manhattan.

Keep in mind, though, that unlike Vermouth which averages about 17% ABV, Drambuie is just as potent as the Scotch it’s poured into, so the Rusty Nail is to be treated with respect, if you are used to Rob Roys or Manhattans. However, in terms of taste, don’t let the name Rusty Nail fool you. Although it sounds tough, a Rob Roy can actually have more bite, depending on how much Drambuie is used in the Rusty Nail.

There is a legend that the cocktail got it’s name when four Scottish bartenders, dealing with some boorish American customers, stirred their drinks with a rusty nails. The Drambuie company likes the story of two brothers, Rusty and Dusty Nail, who, in 1799 had a difference of opinion on who invented the drink. They had a duel to settle their difference, and you can guess who won. More likely the name simply came from the drink’s color.

Royal Rob Roy

A “perfect” Rob Roy with Drambuie added. 1.5 ounces each Scotch and Drambuie, and 1/4 ounce each dry and sweet vermouth, are shaken with ice in a cocktail mixer and strained into a glass. Served with a maraschino cherry.

Bent Nail

The Bent Nail is a mix of Canadian whiskey, Drambuie, and Kirschwasser. It is also called a Mammamattawa. Usually, about 1.5 ounces of Canadian whiskey and 1/2 ounce of Drambuie is used, along with 1 tsp kirsch. These are combined with ice in a cocktail shaker, shaken, and strained into a glass, with or without more ice.


A Dundee is Bombay Sapphire Gin, Scotch Whiskey, Drambuie, and lemon juice. It uses 1.5 ounces gin and Drambuie to one ounce Scotch, and 1 tsp of lemon juice, all of which are shaken in a mixer and strained into a glass, with ice added. Cherry and lemon twist is the usual garnish.

Old Nick

An Old Nick is made with Canadian Club whiskey, Drambuie, orange juice, lemon juice, and orange bitters. 1.5 ounces Canadian Club, 1/2 ounce Drambuie, 1/2 ounces each, orange and lemon juice, and 3 dashes or orange bitters are combined in a shaker half-filled with ice. Served in on old-fashioned over ice with a lemon twist and maraschino cherry.

Whiskey Zipper

A Whiskey Zipper is a little Drambuie mixed with Canadian Club whiskey, maraschino liqueur, and lemon juice. 2 ounces of Canadian Club, 1/2 ounce maraschino liqueur, one tablespoon Drambuie, and one teaspoon lemon juice are mixed stirred with ice. Using Tullamore Dew makes it an Irish Whiskey Zipper.


Maker’s Mark, Drambuie, Cutty Sark, lemon and orange juice. Shake with ice, one ounce of Maker’s Mark, 1/2 ounce each of Drambuie and Cutty Sark, one ounce each of lemon and orange juice. Serve over ice.

Knuckle Buster

Drambuie, Cutty Sark, and Bacardi. 1.5 ounces Cutty Sark, 1/2 ounce Drambuie and 1 teaspoon Barcardi 151 rum served over ice.

Loch Lomond

A version of this drink is made with Scotch, bitters, and sugar. The Drambuie version uses vermouth. Shake with ice, one ounce Scotch whiskey, one once Drambuie, 1/2 ounce dry vermouth. Strain into a martini or cocktail glass. Garnish with lemon twist. 1

Best Summer Cocktails: 27 Easy Recipes to Try This Season

But when the high heat of solstice comes along, even I make room for something ice cold—and possibly tiki. Plus, nothing makes a summer barbecue more fun than a couple of cool new cocktails. Of course, what you pour (or mix, in this case) depends on what you serve. So here are 27 concoctions—from several fine cocktail connoisseurs—that’ll serve you well this season.

“Parce Rum is inspired by the beautiful weather of Colombia and the warm hospitality of the Colombian people. ‘Parce’ is also a casual word for good friends in Colombia, therefore it’s only fitting to create a mai tai-inspired cocktail using the Rum. It’s a drink that celebrates friendship and warm summer days. It's easy to make, refreshing for sure, and effortlessly easy to drink.” —Shawn Chen, beverage director


1 oz. Flor de Cana white rum

.50 oz. Domaine De Canton ginger liqueur

.50 oz. fresh pineapple juice

Method: Build in shaking tin. Add all ingredients into silver tin. Shake and strain over pear diver glass filled with crushed ice. Garnish with 2 slices of pineapple, orchid flower, and cocktail umbrella skewer.

“The ginger snap is an incredibly simple yet strong drink. Aviation's botanicals play extremely well with both the vermouth and Canton's crisp ginger notes. A small amount of Combier helps dry out and balance the cocktail, making it the ideal summertime sipper.” —Brett Esler, bartender


1 oz. Domaine de Canton ginger liqueur

1 bar spoon Combier orange liqueur

Method: Add all ingredients to a mixing glass and stir for about 20 seconds or until properly chilled. Strain into an old-fashioned glass over 1 large ice cube express and place the lemon peel as a garnish before serving.

“Our s hiso b ourbon is a light and refreshing bourbon cocktail perfect to sip on a hot summer day. The fresh lime juice and shiso syrup add a nice citric balance to the bourbon.” —Michael Noah, bar manager


2 oz. Buffalo Trace bourbon

.75 oz. shiso - steeped simple syrup

Method: For the Shiso steeped simple syrup, first make a regular simple syrup. When it’s done, remove from heat and throw in a handful of shiso leaves. Let sit for 10–15 minutes to cool. To build, fill a glass with crushed ice and top with a splash of club soda. Garnish with a shiso leaf.

“It’s like a gussied-up white lady or pisco sour! Bright, floral, frothy, and refreshing. Smoke and roses is the underpinning, which comes from the mezcal-rose cordial—with refreshing cucumber taking stage more and more as you sip, making it the perfect drink for summer.” Ted Kilpatrick, beverage director


2 dashes Peychaud’s Bitters

Method: Shake with ice. Then shake without ice. Fine strain into a double old fashioned (DOF) glass. Garnish with cucumber ice cube.

“The floral character and relative softness of Hendrick’s tempers the hardest edges of tequila. The tequila and cucumber, in turn, create a flavor that resembles watermelon more than anything. For anyone who swore off gin or tequila after freshman year of college, maybe it’s time to try again.” —Sam Ehrlich, wine director at Blue Ribbon and William Haugh, bartender at Blue Ribbon Brasserie


Method: Assemble all ingredients in shaker and add ice. Shake well and serve straight up, double-strained, in a coupe. Garnish with a cucumber slice. (For full aromatic effect and the most intense green color, make sure you juice the cucumbers with the skins.)

“Working with vodka is like working with a blank canvas. The smooth, well-rounded flavor lets me be creative with the ingredients. The fresh herbs and green vegetables are great for summer, which is why dill and arugula just made sense to me. Adding charred lemon preserve rind gives it a refreshing twist.” —Jonathan Levy, bartender


2 oz. fresh dill-infused Elit by Stolichnaya vodka

1 oz. arugula shiso blanc vermouth

.25 oz. preserved lemon brine

Method: Stir with ice. Strain and serve in a coupe. Garnish with a charred lemon and a fresh sprig of dill.

“This cocktail is play on ‘Guadalajara.’ The drink is light in body with a lot of bright flavors—the simple syrup isn’t too heavy so it keeps the drink refreshing with a balance of a little bitterness from the orange peels, fruit from the strawberries, and just a hint of herbal from the fennel. All these flavors mellow the smokiness of the tequila.” — Brahm Callahan, beverage director at Himmel Hospitality Group


1 oz. orange-strawberry-fennel simple syrup

Method: Stir all of the ingredients together. Pour into a Collins glass and top with a splash of tonic to serve.

“Built around a true classic, the boulevardier is a close relative of the negroni—the difference being the substitution of bourbon for gin. The addition of limoncello and orange bitters bring an acidic tartness reminiscent of spring, while still letting the original ingredients run the show.” —Dean Blockey, bar manager


1 ½ oz. Buffalo Trace bourbon

½ oz. La Quintinye Vermouth Royal Rouge

2 dashes Angostura orange bitters

Method: Stir all of the ingredients together. Pour over ice and garnish with a dehydrated blood orange wheel to serve.

“This is our riff on a traditional Paloma but using Giffard Pamplemousse—a high-quality grapefruit liqueur that really makes the drink pop with a refreshing grapefruit flavor. It’s a very elevated experience.” —Brad Nugent, beverage director


¼ oz. Del Maguey Vida mezcal

¼ oz. Giffard Crème de Pamplemousse

Method: Salt rim of glass. In a small mixing tin combine all ingredients from the bottom up. Light ice and shake. Strain into pipe. Add club soda. Top with ice and garnish with thin lime wheel.

“Nothing screams summer like a great frozen cocktail—especially a refreshing frozen margarita. At The Beach at Dream Downtown, our frozen margarita is one of our bestsellers. And we offer a variety of summery flavors like mango, white peach, caramelized pineapple, and strawberry. It’s sweet and tangy, and the perfect sipper when hanging poolside or even batched for a backyard barbecue.” —Drew Sweeney, beverage director


2 oz. Milagro Silver tequila

Fresh fruit, 2-3 slices (or to taste)

Method: In a blender, blend together tequila, fresh lime juice, and ice. Add fresh fruit or a fresh fruit purée of your choosing—like watermelon, sliced strawberries, or mango. Blend again for smooth consistency. Add agave, to taste. (Or you may not need to add if the fresh fruit adds enough sweetness.)

“ Willa Jean's frosé y'all is a combination of easy-to-drink rosé and ice all mixed up in our slushie machine. It’s the perfect drink to cool you down on a hot summer day! We combined the tastiness of the wine with the super fun appeal of a slushie. Take one to go while you explore New Orleans!" —Lisa White, chef and partner

Ingredients (Serves 2):

Method: Add all ingredients into a blender and blend until smooth. Pour into a glass and serve with a straw.

“ The primito is an update to the classic Paloma with mezcal swapped in for tequila. Its refreshing twist on the classic, with the added touch of spice, helps keep you cool in the hot summer months.” —Dev Johnson, consulting bartender


1 ¼ oz. Del Maguey Vida mezcal

Method: Add all ingredients except Prosecco to a mixing glass or tin and add cold large ice cubes. Shake vigorously until cold. Strain into a footed rocks glass. Finish with Prosecco. Sprinkle salt onto the top of the cocktail.

“When I think summer, I think rosé. And as much as I love a chilled glass of rosé, I also love a good cocktail. So I thought why not combine the two? I used sparkling rosé along with Aperol and lemon juice to create a cocktail that’s not only bright in color, but bright in flavor as well.” —Bryan Schneider, head barman


¾ oz. Giffard Crème de Pamplemousse

Method: Build in a wine glass over ice. Garnish with a large round of grapefruit.

“What could be more enjoyable than drinking an ice cold Gibson on a hot afternoon? This one was inspired by the classic recipe. It was really fun to play around with the flavors—especially when making the onions that we were going to use. I wanted onions that would also reflect other gin cocktails, like the tuxedo or a gin and tonic. Our onions use a little mustard seed, star anise, nutmeg, thyme, and rosemary. Then they’re brined in a sherry-spiked solution for that added nutty depth. We even add a touch of the brine to the cocktail. It was a bit of a problem when we first rolled them out on the menu. A lot of the bartenders were eating them like Tic Tacs, if Tic Tacs ruined your breath. The botanicals in the brine are light and bright—and meant to take a cocktail that can swing from season to season, dominantly into the summer months.” —Nick Bennett, head bartender


*Onions are sherry spiked and made in a sherry vinegar brine with basil, thyme, allspice, lemon peel, black pepper, mustard seed, and sugar

Method: Build the ingredients in a mixing glass and stir with ice until properly chilled. Strain into the glass and garnish.

“The name is from a Shuggie Otis song called ‘Strawberry Letter 23.’ We wanted to make sure we had something low ABV on the menu for spring. And personally I love a rosé spritzer. I think the Aperol and strawberry shrub keep it interesting.” —Meaghan Dorman , co-owner


.5 oz. strawberry shrub (made with strawberries, raspberry vinegar, and sugar)

Method: combine all ingredients in a wine glass over ice and stir garnish with 4 strawberry slices.

“It's a perfect tiki-style cocktail for the summer because it’s refreshing—and just a touch bitter, which leaves you wanting more.” —Danny Neff, bar manager and director


1 ½ oz. Santa Teresa 1796 rum

Method: Build on pebble ice. Top with Angostura.

“This drink is a precursor to the now-famous negroni, which is the definition of a classic summer cocktail. It's best enjoyed on L'Appart's private patio, overlooking the Hudson River Harbor. The drink was first mentioned in the Savoy Cocktail Book circa 1925 and is named after a famous French gold medal fencer in the 1920, 1924, and 1928 Olympics.” —George Thomas, Maître D’


Method: Shake and pour over ice block.

“The Notting Hill is a cross between a classic swizzle and a gin and tonic. Personally, I love it. Refreshing. Crisp. Soft bitter. The inspiration for it is a friend of mine: Jake Burger, who owns a bar in Notting Hill and teaches a course on making gin called the Ginstitute. It’s one of our most beautiful drinks.” —Giuseppe Gonzalez , owner


¾ Small Hand Foods tonic syrup

Method: Swizzle. Garnish with cucumber and mint.

“This cocktail is an excellent summer drink for several reasons. For starters, it's a delicious shaken cocktail that has balanced notes of citrus, ginger, and smoke. Tamarind is at its peak season late spring to early summer, so you're getting the tamarind at its best. The finishing touch of the bacon mist totally complements the summer and is an excellent pairing with BBQ food or just sitting by the pool. Plus bacon makes everything better!" —Christian Orlando, bartender


1.5 oz. Cutty Sark Prohibition

One drop of Dutch Colonial Cocktail Bitters

Method: Place all ingredients except bacon mist in shaker. Shake with ice. Fine strain. Serve in small rocks glass with no ice. Spray one pump of bacon mist over top of cocktail. Garnish with a candied ginger skewer.

“LAVO’s brunch punch is the perfect summer libation, whether you’re entertaining at home or looking to have a fun cocktail while enjoying the sun. The citrusy orange juice mixed with tropical flavors is balanced with the sweet summer strawberries and fresh mint. It’s festive and works great with any occasion!” —Keith Nelson, beverage director


1 liter Absolut Elyx vodka

20 oz. cold-pressed Valencia and Hamlin orange juice, fresh squeezed

8 oz. cold-pressed pineapple juice, fresh squeezed

1 oz. Persian lime juice, fresh squeezed

4 oz. organic agave nectar simple syrup

6 dashes Angostura Bitters

Method: In a large punch bowl, add vodka, fresh squeezed juices, simple syrup, grenadine, bitters, and nutmeg. Garnish with fresh mint, sliced strawberries, and edible orchids.

“I was inspired by my love for tangerines from the local farmers. The elderflower adds a wonderful sweet complement to the tanginess. We source our nasturtiums from local horticulturist Julian Cantado’s farm—Eco Conscious Aquaponics—while the tangerines are grown in the neighboring town. It’s truly a Santa Barbara-inspired martini.” — Joshua Burrey, bartender


3 oz. local Ojai Pixie Tangerine and elderflower-infused Elit by Stolichnaya

1 oz. Amaro Nonino liqueur

3 dashes Peychaud’s Bitters

Nasturtium flower, for garnish

Method: Add the zest of six tangerines and three bunches of stemless elderflower to Elit vodka. Allow to infuse for five days in a cool dark place. Fine-strain the zest and elderflower from the infusion. Combine ingredients in a cocktail mixer and shake well with ice. Pour into a martini glass and garnish with a Meyer lemon twist and nasturtium flower.

“Everybody loves a refreshingly cold drink to sip on in the summer months. And the pink baby is the ultimate frozen cocktail. It features vodka, mate (a caffeine-rich infused drink from South America), and frozen pink grapefruit lemonade. It’s one of our best sellers! During our daily happy hour, it’s only $3—just try and beat that!” —Zachary Mexico, owner


Method: Toss it all ingredients into a blender and blend until smooth consistency.

“Made with Fords gin, fresh cucumber-mint water, lime, house made cardamom tincture, and cayenne, this cocktail is refreshing and clean—with a nice herbal undertone from the cardamom.” —Percy Rodriguez, beverage director


1 oz. house-made cucumber mint water

3 dashes house-made cardamom tincture

Method: Combine all ingredients in a shaker, double strain, and pour into a coupe. Garnish with a long cucumber slice and a pinch of cayenne pepper.

“This cocktail is a variation on the classic Italian spritz or aperitif, made with Amaro Montenegro, lemon, lime and Prosecco. There’s a lot of vanilla and orange on the palate from the amaro and tartness from the citrus. Think boozy iced tea!” —Percy Rodriguez, beverage director


Method: Combine Amaro Montenegro, lime juice, lemon juice, and simple syrup into a shaker. Shake mixture and pour into a Collins glass with ice. Top cocktail with dry Prosecco.

“Thyme after thyme is a no-brainer for summer. The traditional sour recipe calls for both fresh lemon and lime juice—a combo that will be sure to wake your mouth up. The addition of fresh thyme adds a savory note that pairs perfectly with summer barbecues.” —Adam Priblia, bar manager


.5 oz. Thyme-infused simple syrup

Method: Dry shake all ingredients. Shake with ice. Strain and serve, up, in a coupe. Garnish with a sprig of thyme.

“A perfect drink to enjoy on a beautiful, hot summer day. The Goddess Selene is served over crushed ice, and the caramel and vanilla notes of añejo rum blend perfectly with the caramelized syrup—where butter provides a silky texture, which is then balanced by the dry notes of absinthe. Served in a majestic brass pineapple cup, you will feel like a god when you drink it! Cheers to a divine summer!” —Luca Giovannini, corporate beverage director at Gruppo FT Restaurants


1.5 oz. caramelized pineapple syrup*

Method: Pour all ingredients in shaker, shake and pour over crushed ice.

*For Caramelized Pineapple Syrup :

1 whole fresh pineapple, diced

Roast pineapple with butter in a pan, deglaze pan with rum, add sugar and pineapple juice. Simmer over low heat for 15 mins. Let cool down and strain through cheesecloth.

“The bandit queen is a fresh cocktail alive with citrus, smoke, spice, herbs, and agave. The kaffir lime leaf oil connects the green notes to the citrus ones, while adding aromas. We use lemon oleo saccharum that adds richness and a hint of sweetness, while the pure lemon juice gives it a nice acidic balance.” —Daniel Beedle, beverage director and assistant general manager

The Next Generation of Fat-Washed Cocktails

In 2007, the Benton’s Old Fashioned, made with bacon fat-washed bourbon, first appeared on the menu at NYC’s PDT. At the time, flavoring liquor with cooking fats seemed unusual, subversive and exciting—and the drink would go on to become the bar’s best-selling cocktail.

Fat Chance

Peanut Butter Old-Fashioned

My Dear Unfortunate Successor

Daiquiri Al Pastor

Today, by contrast, the technique has become such a fixture on drink menus that there’s no shortage of eye-rolls at the mere mention of it—though it hasn’t faded away. Instead, fat-washing has evolved and fragmented to include methods that, according to Don Lee—inventor of the Benton’s Old Fashioned and current product developer and educator at Cocktail Kingdom—are fat-washing in name only.

“Just like all Champagne is sparkling wine, but not all sparkling wine is Champagne,” he explains, “all fat washes are infusions. Not all infusions are fat-washing.”

To find out where the trend stands today, we talked with bartenders who are using fat-washing—and what we might call “fat-washing-adjacent” techniques—to push cocktails in surprising new directions.

Ingredient: Chocolate Milk | Technique: Milk-Washing

At NYC’s Pouring Ribbons, chocolate milk-washed Koch Espadín mezcal added a subtle cocoa note to My Dear Unfortunate Successor, part of the Moody Authors menu, which ran from October 2016 through April of this year. Served in a tea cup, the drink also included Vida Mezcal, green Chartreuse and a rinse of Copper & Kings lavender absinthe, creating a loose riff on the classic Sazerac.

The cocktail began, simply enough, with a question: “How [can] I bump up the chocolate note in the mezcal?” asked bartender Courtney Colarik. The answer was to combine the spirit with chocolate milk, allow the flavors to marry, then fine-strain out the milk fat to remove cloudiness. According to Lee, this technique is more infusion than fat-washing and shares some DNA with how milk punches are clarified. The same principle applies to infusions made with cheese or butter, unless the milk fat is removed (as in the case of ghee).

Regardless, this technique often appears on menus—it’s been spotted at Mayahuel in New York, The Drifter in Chicago and Callooh Callay in London—under the term “milk-washed.”

Chocolate milk and peanut butter are just two of the many ingredients being incorporated into drinks.

Ingredient: Peanut Butter | Technique: Enfleurage

When Nico de Soto—who is particularly prolific with fat-washing and related techniques at Mace in New York and Danico in Paris—wanted to create a peanut butter-washed cocktail, he sought out Lee’s advice.

“Peanut butter was challenging,” de Soto admits. The hardest part was making sure the finished spirit would be clear. As it turns out, the solution came from an unlikely place: a technique called enfleurage, one of the earliest ways of making perfume.

“People would take a neutral oil, spread it across a sheet of glass, then press flowers between these sheets,” Lee explains. The flowers would be peeled away later, leaving the floral scent in the oil. De Soto uses a similar approach, spreading peanut butter thinly across a baking sheet with a lip, then gently pouring spirit across the broad surface to maximize contact between the spirit and nut butter, before pouring off the liquid.

“That technically is a fat-wash,” Lee confirms, “because I’m not getting the peanut [butter] solid, I’m just letting the alcohol flow over the peanut oil on the surface and pull out the flavor.” Infusing peanut butter and alcohol together, however, then trying to strain later? “Not fat-washing.”

Ingredient: Meats or Oils | Technique: Fat-Washing

Today, an increasingly esoteric parade of meats (duck confit, chorizo, foie gras, pork al pastor) and oils (pistachio, avocado, coconut, olive) are finding their way into drinks. While they have all strayed far beyond Lee’s original bacon fat concoction, they all still adhere closest to the traditional method of fat-washing, in which an ingredient is added to spirit, then frozen so that the hardened layer of fat can be easily skimmed or strained away, leaving just the flavor behind.

It’s hard to imagine whether fat-washing will still be on cocktail menus in another decade’s time. But in closer range, it feels like a natural off-shoot of the increasing bond between kitchen and bar, and likely has miles to go before it tires out. De Soto, for his part, certainly isn’t fatigued. He recently broke out the sous-vide machine to melt coconut oil into gin mixed with pandan leaves. The resulting fat-washed gin is a key ingredient in his Coconut Oil Negroni, which will debut on Danico’s menu in June.

Beyond that, he’s also experimenting with flavors from moussaka, a meat and dairy dish built on beef and béchamel, which would potentially require an over-the-top mix of washing and infusion techniques. “I could use that to infuse a drink,” he says breezily. “We have a lot of options.”