Bacon Bourbon Mosto Cotto Appertif
Author: Heather Scholten · Posted: Apr 24, 2012 · Updated: Apr 02, 2025
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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 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. 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 re-gift it back to me.
Bacon Bourbon Mosto Cotto Appertif
Ingredients
- 2 ounces bacon infused bourbon, or plain bourbon
- ¾ ounce Amarena Cherry Mosto Cotto
- ¾ ounce 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
Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
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.
Recipe By:
Co-Founder at Spiceology | More About Heather…
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.
I really love this recipe and hope you will too!