Take Breakfast Seriously Recipe

Render and combine

If using raw bacon, cook bacon over medium heat until fat renders but bacon is not fully crisp. Strain fat through fine mesh into a clean container. Measure 1.5 tbsp warm bacon fat and add to a 750 ml bottle or jar containing 10.5 oz (approximately 12 oz) of rye (you can combine the two ryes proportionally or fat-wash a single rye and then blend — recommended: fat-wash a blended 2.25 oz portion by scaling). Close container and shake vigorously for 1 minute.

Rest and separate

Let the bottle sit at room temperature for 2–3 hours to allow flavor exchange, then place it in the freezer for at least 2 hours or until fat solidifies on top.

Remove fat

Once fat has solidified, open the bottle and scoop or pour off the solid fat. Strain the liquid through cheesecloth or a coffee filter into a clean bottle. Label as 'bacon fat-washed rye.' This yields enough washed rye for multiple cocktails. Use within 2 weeks refrigerated.

Combine 1 cup dark brown sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer. Remove from heat and cool to room temperature. Transfer to a bottle and refrigerate. Syrup keeps up to 2 weeks.

Chill an old-fashioned glass by filling with ice and setting aside.

In a mixing glass, add 1.5 oz bacon fat-washed rye (prepared above), 0.75 oz Basil Hayden Dark Rye, 0.5 oz house-made brown sugar syrup, and 6 dashes mole and molasses bitters.

Fill the mixing glass with plenty of ice and stir gently for 20–30 seconds until properly chilled and diluted (about 20–30 rotations).

Discard ice from the chilled old-fashioned glass and strain the cocktail into the glass over one large ice cube (or two large cubes).

Express the oil of an orange peel over the surface, rub the rim with the peel and drop it into the drink as garnish.

Optional: If the guest opts for smoke (+$2), capture smoke in a small cloche or use a smoking gun with mesquite or applewood chips. Place the cloche over the glass, introduce smoke for about 10–20 seconds, let sit for 15–30 seconds, then lift and serve.