When we opened Hartsyard in 2013, we discussed doing a take on the classic cocktail, the Manhattan. Hartsyard’s owner and head chef, Gregory Llewellyn, is a big advocate for swine and Jack Daniel’s is one of his favourites drinks, so it seemed fitting that we take his two loves and meld them together, and that’s how the Hartsyard Manhattan was born. We infuse a whole bottle of whiskey (which will make 14 drinks) with bacon. It’s great to make ahead for a party. This cocktail has been on Hartsyard’s cocktail list since opening day – and will stay there for many years to come.

Makes
1

Preparation

10min

Cooking

2hr

Skill level

Easy
By
Average: 5 (2 votes)
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Ingredients

  • 50 ml bacon-washed Jack Daniel’s whiskey
  • 10 ml sweet vermouth
  • 1 dash orange bitters
  • 2 dashes Angostura bitters
  • 1 piece candied bacon, to garnish (see below)

Bacon-washed whiskey

  • 500 g sliced fatty bacon
  • 1 x 700 ml bottle Jack Daniel’s whiskey

Candied bacon

  • 7 small slices bacon, halved lengthways
  • 35 ml maple syrup

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

You’ll need to begin this recipe the day before.

Stir all the ingredients in a glass or jug over ice for 30 seconds or until the glass is chilled, then strain into a chilled coupette glass. Garnish with the candied bacon.

To make the bacon-washed whiskey, place the bacon in a large non-stick frying pan and gently heat to render the fat into a liquid. Ideally, you’ll want about 50 ml bacon fat for one 700 ml bottle of Jack Daniel’s. (Save the bacon for another use. We advise making this in the morning and frying up some eggs and eating the bacon on a sandwich, preferably with barbecue sauce.)

Remove 50 ml whiskey from the bottle. Using a funnel, pour the hot rendered fat into the bottle, replace the lid and shake well. Leave the bottle overnight or for a minimum of 8 hours.

When ready, place the bottle in the freezer until the fat has solidified, which makes it much easier to remove. Stain the liquor through muslin to remove the bacon fat. Return the liquor to the original bottle. Because the fat is strained out, the bottle of bacon-flavoured whiskey will last for years.

To make the candied bacon garnish, preheat the oven to 100C or the lowest possible temperature. Place the bacon on a baking tray lined with baking paper. Brush with the maple syrup. Bake for at least 2 hours or until the bacon is very crisp. If making ahead, store the candied bacon in an airtight plastic container in the pantry for up to 2 weeks; do not refrigerate as it will go soft. Makes enough garnish for 14 drinks.

 

Note

• When choosing the bacon, go for the fattier cheap pieces as the aim is to get as much bacon fat in liquid form as possible.

 

You’ll find Maddison Howes behind the bar at Hartsyard.

Photography by Benito Martin. Styling by Lynsey Fryers.

Seduction coupe glasses from The Chef and The Cook. Avanti Art Deco cocktail shaker from Plenty. Good One bar stool from Made by Tait. Graphique saucer from Maxwell & Williams.

 

Serve this bacon-laced manhattan with homemade garlic and rosemary potato chips. Failing that, choose one of 500+ recipes from our snack collection.