A Bacon-Washed Bourbon Manhattan needs discipline. The bacon note should sit in the background, bringing smoke and savory warmth while vermouth and bitters keep the drink elegant. When built correctly, it feels like a polished steakhouse Manhattan rather than a novelty.
Bacon-Washed Bourbon Manhattan
Prep time: 5 to 8 minutes (with prepared ingredients)
Ingredients
- 2 oz bacon-washed bourbon
- 1 oz fresh sweet vermouth
- 2 dashes aromatic bitters
- Brandied cherry
Method
- Add bourbon, vermouth, and bitters to a mixing glass.
- Fill with ice and stir until chilled.
- Strain into a chilled coupe or Nick and Nora.
- Garnish with a brandied cherry.
Bar Tools
- Jigger
- Mixing glass
- Strainer
- Bar spoon
Whiskey Scene Notes
Use clean rendered bacon fat and filter carefully. The Manhattan should taste savory and structured, not oily.
Choosing the Whiskey
A high-rye bourbon works well because spice keeps the savory wash from feeling heavy. Rye whiskey can also be used for a drier version.
Technique Notes
Fresh vermouth is essential. Old vermouth makes the bacon note seem stale and dull.
Pairing Suggestions
Pair with charcuterie, mushroom tartlets, smoked almonds, or a medium-bodied cigar. Avoid overly sweet desserts with this drink.
Variations
- Use rye instead of bourbon.
- Add one barspoon dry vermouth.
- Use mole bitters for a darker profile.
Hosting and Service
Serve cold and up. This is a strong pre-dinner cocktail, especially when the food has smoke, salt, mushrooms, or grilled elements.
