The Notorious Pig Recipe

Build and Mix

Chill an old-fashioned glass by filling with ice and water, or place it in the freezer for a few minutes. In a mixing glass filled with ice, combine 2 oz bacon fat–washed bourbon, 0.75 oz coffee liqueur, 1 oz house cold brew concentrate, and 2 dashes walnut bitters.

Stir the mixture briskly for 20–30 seconds until well chilled and diluted (about 15–20 full stirs) to integrate flavors while keeping clarity.

Discard the ice/water from the chilled serving glass. Strain the stirred cocktail over a large ice cube or fresh ice into the glass.

Combine 2 oz heavy cream, 1 oz whole milk, 0.5 oz vanilla syrup, and optional 0.1 tsp cold foam stabilizer or a light pinch of xanthan gum in a small jar or a milk frother.

Froth vigorously with a handheld frother or shake in a jar (30–45 seconds) until a thick, silky cold foam forms. If using a milk frother, froth until the foam holds soft peaks but remains pourable.

Gently float 1–1.5 oz of the vanilla cold foam atop the strained cocktail by pouring slowly over the back of a spoon to keep layers distinct.

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and arrange 3 thick-cut bacon slices in a single layer.

Brush each bacon slice with 1 tbsp maple syrup, then sprinkle evenly with 2 tbsp brown sugar and 1/4 tsp freshly cracked black pepper. Press sugar onto bacon so it adheres.

Bake for 12–18 minutes, watching carefully after 10 minutes. Bake until the bacon is golden and the sugar has caramelized but before it becomes overly hard (time depends on thickness). For chewier candied bacon, remove earlier; for crispier, bake a minute or two longer.

Transfer bacon to a wire rack set over a sheet pan and let cool 5 minutes to set. Once cooled slightly, break into a piece sized to perch on the glass (about a 1–1.5 inch strip) or cut to length.

Garnish the cocktail by resting a piece of the candied bacon on the rim or placing it across the top of the glass so it sits on the cold foam. Optionally, grate a tiny pinch of toasted walnut or a light dusting of cocoa over the foam and finish with an extra drop or two of walnut bitters on the foam for aroma.