50 ml bacon-infused Jack Daniel's whisky (see below)
15 ml lemon juice
15 ml maple syrup
2 dashes orange bitters
1 egg white
1 fried egg lolly (we used one from star mix gummy lollies)
1 smoked streaky bacon rasher, cooked until crispy
700 ml Jack Daniel's whisky
5 smoked streaky bacon rashers
- For the bacon-infused JD, cook the bacon in a non-stick frypan until crispy. Remove and discard (or eat) bacon, then add the fatty juice left in the pan in a vessel with the Jack Daniel's. Put it in the freezer overnight so that the fat rises to the top and freezes. Strain the liquid until it is clear, then pour back into the bottle.
- The next day, put 50ml bacon-infused JD into a shaker with the lemon juice, maple syrup, bitters, eggwhite and 1 piece of ice, then give it a good shake. Top up the shaker with more ice and shake hard. Strain into a martini glass and garnish with a crispy bacon piece and a fried egg lolly.