Uptown Hog Recipe

Prepare shaker

If using egg white, separate a fresh egg and measure about half an egg white (≈0.5 piece). Add the bourbon, fresh lemon juice, maple syrup, peach liqueur, ginger liqueur (or ginger syrup), Angostura bitters, and egg white (if using) into a cocktail shaker without ice.

Dry shake

Seal the shaker and shake vigorously for 20–30 seconds. This 'dry shake' emulsifies the egg white and builds a creamy foam. If not using egg white, you can skip the dry shake and proceed with ice.

Add ice and shake again

Open the shaker, add 6 large ice cubes, reseal, and shake hard for 12–18 seconds until the outside of the shaker is very cold (and diluted slightly). This chills and dilutes the cocktail to balance flavors.

Strain into glass

Place a large ice cube or sphere in an old-fashioned glass. Double-strain the cocktail over the ice using a Hawthorne strainer and a fine mesh strainer to remove any ice shards and, if used, small egg white solids. This yields a silky, clear top with a frothy head.

Finish with bitters

Drop 1–2 small drops of Angostura bitters onto the foam (if egg white used) and gently swirl with a toothpick or leave as-is for aroma. If you prefer a slightly stronger bitter note, add one additional dash to the drink before shaking.

Express the oils of the lemon peel over the drink by holding the peel skin-side down above the glass and giving it a firm bend so oils spritz the surface. Rub the peel around the rim and drop it into the glass.

Optional: If using candied bacon, place a strip on top of the large ice cube or perch it across the rim for a savory-sweet accent. Serve immediately.