Have you ever heard “Bacon makes everything better”? If you Google it you’ll see that there are a lot of people who believe that it does. There’s even a t-shirt that adorns this slogan. I think I may need to buy it too.
Cook’s Notes
I purchased a new cocktail book on a recent trip to Portland, Oregon. It has opened my Bourbon-lovin-eyeballs to a whole new drink. The book is called “Edible Cocktails – From Garden to Glass” by Natalie Bovis. Natalie – if you read this….let’s be BFF’s like right away. Have your people contact my people. xoxo Love, Me.
In Natalie’s book she infuses Bourbon with bacon. Â I know, right? Â As soon as I saw that recipe I was high tailing it to the liquor store to pick up a bottle. Â 4 days I patiently (ok, not really) waited for the Bourbon to infuse in crispy smoky luscious salty briny bacon. Â WHEW…ok, I’m back. Â 4 days. Â On the 5th, I whipped up an appertif with Amarena Cherry Mosto Cotto. Â It is so tasty you may want it for breakfast too. Â 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. I’m sure you’re probably thinking “why doesn’t she give some away”? Right? Well, I didn’t even have to ask. 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 re-gift it back to me.
Bacon Bourbon Mosto Cotto Aperitif Recipe
Ingredients
- 2 oz bacon infused bourbon, or plain bourbon
- ¾ oz Amarena Cherry Mosto Cotto
- ¾ oz port wine
Instructions
- 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.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Please Leave a Review & Star Rating!Disclaimer: I was sent a bottle of Mosto Cotto from Marx Foods for free to enjoy how I chose. I was not compensated to write this post and all opinions are my own.
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!