4 ½ Cups eggnog*
2 Cups bacon-infused Maker’s Mark Bourbon
12 Slices candied bacon
Fill shaker with ice, add ingredients and shake. Strain contents into chilled wine glasses and sprinkle with candied bacon.
1 Quart milk
1 Pint cream
1 Tsp. nutmeg
2 Vanilla beans
2 Extra large egg yolks
1 ¼ Cup Sugar
½ Cup Milk powder
3 Tbsp. Glucose powder
¾ Cup Bourbon flambé
Whisk the cold milk and milk powder together. Add the cream, nutmeg, and vanilla bean and bring to a boil. Whisk the glucose, sugar and yolks together. Temper the milk into the yolks. Put back to the heat and cook to 85 degrees Celsius. Let the mixture sit overnight.
Makes 8 servings of 6 oz. For instructions on how to make the bacon-infused Bourbon and candied bacon, click here.
The mixologists at the Broadmoor resort in Colorado Springs, CO, created this recipe.
750-ml. bottle Maker’s Mark Bourbon
6 oz. Liquid bacon fat
Using the sous vide method, combine the bourbon and liquid bacon fat into a sealable bag. Seal the bag and place in a warm water bath for a minimum of two hours to infuse. Remove the bag and keep in the freezer until ready for use. When infused bourbon is ready for use, pour the concoction through a cheese cloth to filter.
12 ¼-in. thick bacon slice
1/3 cup Light brown sugar
Finely ground black pepper
Preheat the oven to 325 degrees F. Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will “crisp” up a little more. Be patient!