A few years ago, the bacon craze hit the cocktail scene, and we saw everything from bacon fat washes to candied bacon garnishes on sticks to all sorts of meat-y infusions and full on strips of protein floating in glasses.
We're okay with that trend dying down a bit, though we can't deny that the smoky sweetness of bacon does happen to complement the flavors of certain spirits, particularly whisky, quite well. So, instead of taking the bacon flavor to the whisky, let's take the whisky... to... the bacon. … Continue reading on ManMadeDIY.com
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