One of the great things about bacon is that it’s seasonless. I live in North Carolina, where pork helps fuel our economy and makes taste buds dance. I’ve just returned from an NC hog farm tour. It was a remarkable experience that opened my eyes and gave me new perspective on our food choices, farming, and feeding our nation. I’ve got a lot to process, but for now I’ll share a cocktail recipe inspired by this trip.
There’s the ever so slight nip in the air in the evenings, making bourbon my sip of choice. For me, bourbon, unlike bacon, is seasonal. I prefer its sultry bite when the weather cools down, while I prefer something clear and fresh in the summer months. As September inches towards shuttering her doors to beckon fall, I reach for something caramelly brown.
Bacon ‘n Bourbon
1 ounce bourbon
3 ounces apple cider
1 teaspoon brown sugar ginger simple syrup
finely crumbled bacon
Crumble bacon and put into a small dish. Wet the rim of a rocks glass with apple cider. Dip into dish of bacon to slightly coat the rim. Plop in a few cubes of ice. Add bourbon and apple cider. Stir in teaspoon of simple syrup.
Now this is a taste of city girl gone ag.
It was so great to see you! That piglet photo is so cute. I’m definitely trying out this recipe.
I wondered how you did with all of that nature! This looks delicious. Do you have a recipe for the simple syrup?
It was so nice to meet you Ilina.