Smoked Bacon Rye Sour

Smoked Bacon Rye Sour Enlarge Image
Makes:
1 servings
Serving Size:
1/2 cup
Start to Finish:
10 mins
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Smoked Bacon Rye Sour

Ingredients
1
lemon half from Smoked Lemons (see recipe, page ???)
1
recipe Smoked Ice Cubes (see recipe, page ???) or ice cubes
1/4
cup (2 ounces) Bacon-Infused Rye
1 1/2
tablespoons (3/4 ounce) pure maple syrup

Directions

  1. Squeeze enough juice from the Smoked Lemon half to measure 1 1/2 tablespoons (3/4 ounce).
  2. Fill a cocktail shaker half full with Smoked Ice Cubes. Add the lemon juice, Bacon-Infused Rye, and maple syrup. Cover and shake until very cold. Strain into a rocks glass filled with additional ice cubes.

From the Test Kitchen

Garnish Suggestion:

Dip the pointed end of a lemon wedge into smoked paprika. Place the lemon wedge on the rim of the glass.

Smoked Bacon Rye Sour for Eight:

Squeeze enough juice from 1 recipe Smoked Lemons to measure 3/4 cup. In a pitcher combine the lemon juice, 2 cups Bacon-Infused Rye, and 3/4 cup pure maple syrup. Serve in rocks glasses filled with Smoked Ice Cubes or ice cubes.

Bacon-Infused Rye

Ingredients

3/4
cup rye whiskey
2
slices bacon, crisp-cooked, drained, and crumbled

Directions

  1. In a screw-top jar combine rye and crumbled bacon. Cover and shake well. Let stand at room temperature for 4 hours. Strain through a fine-mesh sieve, discarding bacon. Freeze for 1 hour. Strain through a fine-mesh sieve lined with 100-percent-cotton cheesecloth, discarding bacon fat. Makes 3/4 cup.

Smoked Ice Cubes

Ingredients

 
cup 2 wood chips (oak, hickory, apple, maple, or pecan)
 
cup 4 ice cubes

Directions

  1. At least one hour before grilling, soak wood chips in enough water to cover. Drain before using.
  2. Place ice cubes in a 9x5-inch disposable foil pan. For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat in center of grill. Sprinkle wood chips over coals. Place pan on grill rack over center of grill. Cover and grill for 30 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to the manufacturer's directions. Grill as above.)
  3. Remove pan from grill; cool. Pour water into ice cube trays. Freeze for at least 8 hours or until firm.

Smoked Lemons

Ingredients

2
cups wood chips (oak, hickory, apple, maple, or pecan)
4
4 lemons, halved

Directions

  1. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using. Cut a thin slice off the bottom of each lemon half so it will sit flat on the grill; set aside.
  2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Sprinkle wood chips over coals. Place lemon halves, cut sides up, on grill rack over drip pan. Cover and grill about 20 minutes or until lemons are softened and peels are lightly browned. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to the manufacturer's directions. Grill as above.)
From the Test Kitchen

To infuse a 750-ml bottle of rye whiskey, use 6 slices crumbled, crisp-cooked bacon and prepare as directed.

Nutrition Facts

(Smoked Bacon Rye Sour)
    Per serving:
  • 202 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 3 mg sodium,
  • 16 g carb.,
  • 0 g fiber,
  • 13 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Smoked Lemons)
    Per serving:
  • 10 kcal cal.,
  • 0 g fat
  • 0 mg chol.,
  • 1 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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