In Natalie’s book she infuses Bourbon with bacon. I know, right? As soon as I saw that recipe I was high tailing it to the liquor store to pick up a bottle. 4 days I patiently (ok, not really) waited for the Bourbon to infuse in crispy smoky luscious salty briny bacon. WHEW…ok, I’m back. 4 days. On the 5th, I whipped up an appertif with Amarena Cherry Mosto Cotto that is so tasty you may want it for breakfast too. After all, it does have bacon….which automagically makes it “breakfast food”.
I have been talking a lot of words of love about Mosto Cotto over the past few months. Truffles, Icee’s, Bark – just to name a few. I’m sure you’re probably thinking “why doesn’t she give some away”? Right? Well, I didn’t even have to ask and the fine folks at Marx Foods emailed me and said “Surprise Time -we want to send a bottle to one of your readers”. Yep, that means YOU! Although, if you hate it (which there’s no chance you will) you can always regift it back to me.
A salty, sweet after dinner drink that may sound out of the ordinary, but is a perfect way to end a meal.
- 2 ounces bacon infused bourbon (or plain bourbon)
- 3/4 ounce Amarena Cherry Mosto Cotto
- 3/4 ounce port wine
- Fill a cocktail shaker 3/4 full with cubed ice. Add the bourbon, mosto cotto and port and shake vigorously, until the outside of the shaker is wet with condensation. Strain into a glass and serve immediately.
Note: Recipe adapted from Edible Cocktails.