Cool "Coast To Coast" Concoction Craze: The Bacon Martini!

By Rocco &squot;Boss Hog&squot; Loosbrock

Something wonderful has happened for those of us who, for oh so many years, have been seeking that perfect balance between "classy sophistication" and "laid-back, down to earth comfort" when choosing a new cocktail to enjoy while out on the town. The ultimate answer has finally arrived. Introducing the Bacon Martini.

Now if you're like most people I've spoken to, your very first reaction is probably going to be something along the lines of "Wow, that's sounds totally cool," almost immediately followed by the additional question "Does it taste any good?"

Actually, it does, but keeps in mind before your very first taste, that it's definitely something very different from the usual fare that is served up at most bars and fine restaurants, therefore, for some people; it might prove to be a bit of an acquired taste. This means it's one of those rare drinks situations where probably the third sip will actually prove to be far more delightful to the taste buds than the very first sip, much similar to one's first puff of a fine cigar, or ... well, for that matter, one's first sip of any martini!

If you've ever had a vodka martini, shaken not stirred, then imagine that flavor but now add a slightly spicy and salty bacon essence, and you are pretty much on your way to getting a feel of what to expect. It's obviously saltier than a normal martini and it has a bit of tangy "heat" in both the original flavor and lingering aftertaste.

So what exactly is in it you ask? Great question and one that has been just a little bit tricky getting bartenders to fully open up and reveal the mystical magic of their mysterious mixology. It seems each bartender and establishment has their own special, unique twist on their preparation of the drink, but here's what most of the master mixologists seem to agree on.

It all starts with placing 3 to 5 slices of medium-well cooked gourmet bacon in a decanter, jar or large-mouthed bottle of vodka for 48 to 72 hours. Now here is where the first controversy is going to begin, as any purist will tell you that the "literal definition" of a martini means you use gin, not vodka. They're "literally" correct but this martini tastes much better with vodka, so let's just move on from that point.

The bacon should be cooked well enough to stand up straight when held from the bottom by one's forefinger and thumb, but not too crispy, or you will loose out on your ability to properly infuse the vodka with its bacony goodness! When ready, mix 3 ounces of good vodka in a cocktail shaker, with ½-ounce vermouth, a dash of Tabasco sauce and a dash olive juice. Shake well and strain the mixture into cocktail glass. Then simply garnish the drink with a slice of freshly cooked bacon and serve.

It's actually so simple to make, one would be wise to do so at home and smartly spare their pocket-book the $7.00 to $12.00 dollar expense, plus tip, depending on the location of your local "watering-hole." As a matter of fact, Seher Basak, the master mixologist who in our opinion, has totally perfected the "Bacon Martini" has just agreed to come share her special, secret recipe with our loyal CVWine.com members in the very near future, so we now have that valuable expert mixing advise to look forward to. More on that as the scheduling details solidify. Cheers!

Rocco Loosbrock owns and operates a food and wine company in Los Angeles, California. Visit http://www.cvwine.com to learn more.

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