Note: This story originally aired on October 4, 2014
- 2 oz bacon-fat-infused Panther 'Pike Street' Minnesota bourbon *
- 1 oz Cinnamon Simple Syrup **
- 3 oz Apple Cider
* To make the bacon-infused bourbon: Combine once cup of bacon grease with 750 ml of bourbon in a food-safe container. Cover tightly and refrigerate. After three days, remove lid and scoop the hardened bacon fat off of the top of the bourbon and discard it. Strain the bourbon through a coffee filter, cheese cloth, or tea strainer.
** To make the simple syrup: Combine one cup of water with one cup of granulated sugar, and one stick of cinnamon. Heat, stirring frequently, until sugar is completely dissolved.
Mix bourbon, apple cider and simple syrup together in cocktail shaker with ice. Pour into cocktail glass and garnish with cinnamon stick and Honeycrisp apple slice.
St. Paul Grill at the St. Paul Hotel is "where iconic nostalgia and contemporary energy set the tone for a comfortably sophisticated dining experience."
To learn more about "fat washing" whiskies and bourbons, read my blog on the subject.