Ingredients

Bacon Infused Pendleton Original

  • 8oz smoked bacon
  • 24 fl oz Pendleton 1910

The Western Manhattan

  • 1 ⅔ fl oz bacon-infused Pendleton 1910
  • 5 teaspoons sweet vermouth
  • ½ teaspoon Maraschino Liqueur
  • 3 dashes Angostura bitters
  • 1 discarded orange zest and a piece of crispy streaky bacon to garnish
  • Ice

Steps

Bacon Infused Pendleton Original

  1. Place a large skillet over medium heat and add the bacon in a single layer. Cook, turning occasionally, until crisp and golden. Keep two pieces of bacon aside for use later as a garnish. While the remaining bacon is still warm and the fat is still liquid on its surface, add it to a heatproof jug and cover with the Pendleton 1910. Allow to infuse for 1 hour in the fridge. Strain the liquid through a coffee filter (this will remove the solid oils from the bacon) and retain the strained Pendleton 1910 for use.

The Western Manhattan

  1. Fill a cocktail tin with cubed ice. Add the bacon-infused Pendleton 1910, sweet vermouth, maraschino liqueur and angostura bitters to the tin and stir twenty times to combine and dilute. Double strain using the hawthorne and fine strainer into a chilled coupette glass. Take your orange zest dish and express the oils over the top of the drink. Garnish with a strip of crispy bacon and serve.