By Emma Haberman | August 9, 2011

Photo: Emma Haberman

Berries and a cold drink on a porch is my idea of an ideal summer snack. This cocktail blends two of these into one icy glass…plus bacon for an extra treat. How to dispose of the rendered fat from bacon is the bacon-lover’s continual problem. I say, why get rid of it? Using the rendered fat ensures that no bacon deliciousness goes to waste. It can be used in cooking, baking, and even drinking.

Inspired by a cocktail at a New York bar that will not be named (shhh!), this drink incorporates blackberries, the silver lining to waning summer days, and honey for sweetness. I infused the bourbon for 4 hours and would recommend leaving it in for longer to really intensify the bacon taste in your bourbon. Enjoy at sunset in the next summer weeks. (Porch not included.)

Photo: Emma Haberman

  • 1/2 bottle (375 ml) bourbon
  • 5 strips bacon
  • 1 carton blackberries
  • Honey
  • Bitters of your choice


For bourbon:

1. Cook the bacon in a medium-sized skillet and reserve 11/2 ounces of rendered fat. Pour the bourbon in a glass container and add in the bacon fat.

2. Let stand at room temperature for at least 4 hours. Place the container in the freezer until the fat is solidified at the top.

3. Skim off fat with a slotted spoon and strain the bourbon into a separate glass container using a fine strainer. I recommend using a coffee filter to get the clearest bourbon.

For cocktail:

1. With a lemon juicer, squeeze the blackberries until you have 1 ounce of juice (8-10 blackberries).

2. Muddle 4-5 blackberries in a rocks glass and fill with ice. Add 2 ounces of bourbon, 1 ounce of blackberry juice, 2 teaspoons of honey and 2 dashes of bitters.

3. Stir and garnish with blackberries and a bacon swizzle stick.

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