An invigorating and summery bourbon donkey mixed drink formula made with ginger lager, bourbon, lemon squeeze and candy-coated bacon. Bourbon sweethearts celebrate!
Whiskey is a really genuine thing among a portion of the folks we spend time with. A wide range of sorts get inspected at parties. They've been showing me all the contrasts among whiskey and bourbon so I know not to call this a Bourbon drink.
For the individuals who don't incline toward earthy colored alcohol, such as myself, a summery bourbon mixed drink like this one may adjust your perspective. Give it a shot the stones or slick to truly get the full pith of the alcohol. Simply ensure you've chilled it first. I really had the option to have two or three those whiskey adoring folks referenced above example my beverage. It was a good time for me to talk about the degrees of flavor and potential varieties.
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Ingredients
- 6 6-inch slices bacon
- 3 tablespoons brown sugar
- 1 tablespoon Cajun or other hot chili powder
- Juice from ½ lemon
- 3 ounces Jack Daniel’s Old No. 7 Whiskey
- 12 ounces Ginger Beer
Instructions
- Place the bacon on a lined baking sheet. Cover with the brown sugar and chili powder. You can be generous with the chili powder if you like it hot. The sugar overpowers and dilutes the spice quite a bit.
- Bake at 375 degrees for 15 minutes or until crispy. Let cool completely, at least an hour to overnight.
- Place 4 slices bacon in a cocktail shaker with the Jack Daniel’s. Shake vigorously.
- Let the candied bacon and whiskey steep for at least 10 minutes. You can go as long as overnight to really meld the flavors. It depends on how much of that bacon and smoky flavor you really want to infuse. The longer it steeps the more straining you will need.
- Fill 2 glasses with crushed ice. Add strained bacon whiskey and lemon juice. Stir.
- Add ginger beer and stir lightly.
- Serve with a slice of candied bacon garnish.
- Let the party begin.
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