#SaturdaySessions: Bacon Bourbon Milkshake
Brings all the boys to the yard
Bacon features heavily in our modern day lexicon of food. It's no longer just a savoury breakfast treat. It's now socially acceptable to embed it in chocolate, cupcakes and cocktails. So why not milkshakes? Whiskey is used in this recipe from the folks at Overeasy Orchard to cut through the glorious richness of this naughty rasher. When it comes to bacon, there certainly can't be too much of a good thing.
Here's what you'll need
60ml bacon and maple whiskey (recipe below)
100g vanilla ice cream
160g milkshake base
1 slice of skewered candied bacon, to garnish
For the bacon and maple whiskey
600g slices Danish back bacon
500g unsalted butter
700ml Bulleit bourbon
230ml Canadian maple syrup
How to make it
1. To prepare the bacon and maple whiskey, cook Danish back bacon on medium heat in a pot with butter until it turns light brown. When the bacon has cooled a bit, pour the bourbon into a non-porous container. Pour contents from the pot into the container and place mixture in fridge until all the fat has solidified. This takes approximately 24 hours.
2. Remove bacon fat and strain bourbon into a bottle using a pastry sieve. Strain the mixture again using a coffee filter to eliminate any fat content. Combine mixture with Canadian maple syrup.
3. To prepare the candied bacon, cut bacon into a 5cm strip and sprinkle with brown sugar on both sides. Be sure to rub the sugar in. Place bacon on a baking tray with baking paper. Cook for 20 minutes on low heat, or until the sugar caramelises. Remove the bacon from the oven, allow to cool and store in a jar.
4. To assemble the milkshake, blend the bacon and maple whiskey, milk, vanilla ice cream and milkshake base together. Pour mixture into a tall glass and garnish with a slice of skewered candied bacon.
For last week's Saturday Sessions, click here. To view more recipes, click here.
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