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Smoked Bacon Rye Sour

Makes: 1 servings
Serving size: 1/2cup
Start to Finish 10 mins
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 KitchenGarnish 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.

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)
  • Servings Per Recipe 1,
  • cal. (kcal) 202,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 16,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 13,
  • pro. (g) 0,
  • vit. A (IU) 1,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 5,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 3,
  • Potassium (mg) 70,
  • calcium (mg) 23,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Smoked Ice Cubes
Makes: 16 servings
Yield: about 18 large 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.

Nutrition Facts (Smoked Bacon Rye Sour)
  • Servings Per Recipe 1,
  • cal. (kcal) 202,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 16,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 13,
  • pro. (g) 0,
  • vit. A (IU) 1,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 5,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 3,
  • Potassium (mg) 70,
  • calcium (mg) 23,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Smoked Lemons
Makes: 16 servings
Yield: 8 smoked lemon halves
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.)

Nutrition Facts (Smoked Bacon Rye Sour)
  • Servings Per Recipe 1,
  • cal. (kcal) 202,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 16,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 13,
  • pro. (g) 0,
  • vit. A (IU) 1,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 5,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 3,
  • Potassium (mg) 70,
  • calcium (mg) 23,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Smoked Lemons)
  • Servings Per Recipe 16,
  • cal. (kcal) 10,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • carb. (g) 4,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 0,
  • sodium (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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