Bacon is the most popular meat-in-a-glass, but Seger has also made a ham-and-cheese cocktail, while renowned mixologist Todd Thrasher has experimented with foie gras and lamb.
Seger says that savory drinks follow cooking logic. “You use alcohol to deglaze a pan when you cook, so it makes sense that you can inverse it,†he says.
Thanks for sending that in Susan. I doubt I could ever sip some, but the Bourbon Theatre has some bacon bourbon I hear. Also there is a company commercially producing bacon vodka now.
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