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.
I digress. I purchased a new cocktail book on a recent trip to Portland, Oregon that 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. 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.
Bacon Bourbon Mosto Cotto Appertif
- 2 ounces bacon infused bourbon or plain bourbon
- ¾ ounce Amarena Cherry Mosto Cotto
- ¾ 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.