Breakfast Shot Recipe

Preheat

Preheat oven to 400°F (200°C) if baking bacon. Line a baking sheet with foil and place a wire rack on top to let fat drip away. Alternatively, preheat a skillet over medium heat for pan-cooking.

Glaze (optional)

If using maple syrup, brush each bacon slice lightly with about 1/2 tsp maple syrup per slice. This step is optional but adds a sweet counterpoint to the drink.

Bake bacon for 12–18 minutes until crisp to your liking (timing depends on thickness). If pan-frying, cook 4–6 minutes per side until crisp. Transfer cooked bacon to a paper towel-lined plate to drain and cool slightly.

When cool enough to handle, fold one bacon strip and skewer with a toothpick or lay the second strip over the rim of the rocks glass as a 'bacon back'. Keep warm or at room temperature.

Fill a cocktail shaker (or mixing glass) with 4 ice cubes.

Measure and pour 1 oz Jameson Irish Whiskey and 1 oz butterscotch schnapps over the ice in the shaker.

Stir briskly for about 10–15 seconds to chill and dilute slightly. Alternatively, give a short shake (3–4 seconds) if you prefer a slightly more aerated shot.

Strain the mixture into a chilled 1.5 oz shot glass. If you don't have a shaker, build directly into the shot glass over one or two small ice cubes, then remove the ice before serving.

Fill a rocks glass or small tumbler with 2 oz fresh orange juice and 2–3 ice cubes to serve as the chaser.

Place the prepared bacon strip over the rim of the rocks glass or spear a folded bacon strip with a toothpick and rest it across the glass rim so it's easy to grab between sips.

To serve: present the shot alongside the orange juice chaser and bacon back. Drink the shot, then immediately follow with a sip of orange juice. Use the bacon as a savory bite between or after the shot and chaser.

Enjoy responsibly.