Cocktail of the Week: Nickel and Rye’s Maple Bacon Manhattan Combines the Two Greatest Things

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On the first day, God made ... what was it again? Well on the last day, he made bacon. And the day after that, he made bourbon. Nickel and Rye put them together and made something heavenly.

Nickel and Rye’s Maple Bacon Manhattan is an incredibly simple yet flavorful way to enjoy two of the best things in life — bacon and bourbon. They pulled back the curtain on the exact recipe, so you can make it at home, thought that which takes some time. Or, if you’re impatient and can’t wait 24 hours to infuse your own bourbon, just drop in and order one.

Maple Bacon Manhattan
2 oz. Bacon-infused bourbon*
0.5 oz. Amaro
0.5 oz. Maple syrup

Combine ingredients in a shaker, add ice and shake until chilled. Strain into a rocks glass and garnish with a slice of candied bacon.

*Bacon-Infused Bourbon
1. Add 1/2 cup melted bacon fat to 1 liter of whiskey in a large container. (Note: do not add whiskey to bacon fat)
2. Stir well, let rest for 20 minutes, then stir again.
3. Place in refrigerator and allow to separate (overnight is best).
4. Remove from fridge, poke hole in fat layer, pour through a coffee filter and store in an airtight container.

Nickel & Rye, 2523 McKinney Avenue, nickelandrye.com

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