We are back to reality!! That means back to Seattle, rain, gray skies, cold weather without tropical temperatures, food and drink. That’s ok, because we came back with a lot of ideas and inspirations from Kauai and we can’t wait for Spring and Summer to arrive along with seasonal vegetables and fruits to start our tropical feast. While we were in Kauai we made candied bacon for our friends, but almost completely different than the way we are used to making it (here). We couldn’t find the maple, dijon mustard and a nice thick cut bacon. But I tried it anyway making it with yellow mustard, maple syrup and with a thinner bacon mixing it with brown sugar and cayenne pepper. Believe it or not it tuned out great!! Super candied, very sticky but delicious!! The Oscars are coming and Marilyn loves her cocktails: a gin martini or a perfect manhattan. So we made the same candied bacon using the first recipe but infused it with bourbon for 4 hours and we added apple jack in the drink. This candied bacon goes very well with martinis in general.
2 oz. Bourbon Whiskey
1 oz. Sweet Vermouth
1 oz. Dry Vermouth
1 oz. Applejack
To make the infused candied bacon is the same process. The only difference is adding bourbon to the mixed ingredients and let it infuse for 4 hours.
To make the drink: Add ice in a cocktail shaker. Pour all the ingredients into the shaker. Shake it very well and pour straight-up into a martini glass. Add a slice of the infusion candied bacon.
Beijos e Tchau!
Ludmilla and Marilyn Chudda