6 minute read

Patrice Hewski, Certi ed Sommelier, Beverage Manager Commonwealth National Golf Club & Manor House

Patrice Hewski

Certified Sommelier, Beverage Manager

Commonwealth National Golf Club & Manor House l Horsham, Pa.

RISE AND SHINE

“This is a whiskey sour with a twist. The drink holds true to its flavor profile, with a little bit of added sweetness and smokiness. The mouthfeel is rounder due to the fat-washing, which is complementary to the tactile quality of the egg white.”

Ingredients: 2 oz. bacon-fat-washed bourbon 1.5 oz. lemon juice 1 oz. simple syrup .5 oz. egg white 2 dashes orange bitters garnish small piece of bacon garnish round lemon rind

Procedure for fat-washed bourbon: 1. Combine bourbon and bacon fat in a glass jar with a lid. 2. Shake it up, and let it sit at room temperature for at least 5 hours.

Freeze overnight. 3. In the morning, cut a hole in the frozen congealed fat, pour bourbon out, and fine-strain.

To assemble: 1. Combine all ingredients in a cocktail shaker without ice. Dry-shake for 30 seconds to bind. 2.Add ice and shake for another 30 seconds. 3. Strain over fresh ice in a double old fashioned glass. 4.Garnish with bacon and a lemon rind.

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