HAPPY HOUR
A little brekkie, a hair of the dog ...
December 18, 2009
Linda Barnard
TORONTO STAR
Two of the most common cures for a night of excess at the bar are a hearty breakfast, or a splash of the hair of the dog that bit you.
Brock Shepherd, the creative food force behind Kensington Market's Burger Bar & Tequila Tavern (formerly Rice Bar), is also an accomplished mixologist. He created some very interesting sips a couple of years ago, using liquid nitrogen to freeze flavours and infusing vodkas with all kinds of creative tastes. So a new cocktail menu from Shepherd is something to celebrate.
The new menu includes Breakfast of Champs – bacon-infused bourbon, fresh orange juice and a fluffy top of whipped, egg-white meringue made with a touch of citrus and sugar. In short, bacon and egg with an O.J. on the side. The ideal morning-after cocktail fusion.
The flavoured bourbon is easy to make and uses a technique called "fat washing," which results in a clear-ish liquid that tastes slightly smoky, salty and yes, bacon-y.
You'll also need to prepare the egg whites. Shepherd uses a whipped cream dispenser fitted with nitrous oxide chargers, a tool commonly found in restaurants and bars. They're also used to make the food foams that are all the rage now. You can pick one up at a restaurant supply house, or just beat the egg whites to make a meringue (recipe follows).
If your holidays have included a wee bit too much cheer, this cocktail could be the answer. And just for today, Shepherd has re-named it The Hangover Helper.
The Hangover Helper
Bacon-Infused Bourbon
1 cup bourbon
2 slices bacon, fried until crisp, drained on paper towel, cut into 1-inch pieces
Clean jar with tight-fitting lid.
Meringue
1 egg white (preferably organic)
1/2 tsp granulated sugar
1/2 tsp orange or lemon juice
Cocktail
Fresh ice
1-1/2 oz bacon-infused bourbon
2 oz freshly squeezed orange juice
Prepared egg white meringue
1 slice crispy bacon for garnish
For Bacon-Infused Bourbon, pour bourbon into jar. Add bacon pieces. Seal jar. Let stand at room temperature 24 hours. Strain through fine sieve or coffee filter; discard bacon. Refrigerate until ready to use.
For meringue, add egg white, sugar, orange or lemon juice to medium bowl. Using hand mixer on high speed, beat until egg whites form medium peaks.
Refrigerate until ready to use.
For cocktail, shake bourbon and juice over ice. Strain into a rocks glass. Carefully top with egg white meringue. Garnish with bacon.
Makes 1 drink.
Star-tested by Linda Barnard
lbarnard@thestar.ca
Toronto Star