Pat $ The City That Breeds

BLT Cocktails!

November 10th, 2009 | 7 Comments

Once you’ve broken your cherry by making some bacon-infused vodka Bloody Marys, give this one a shot. After tasting a bacon Bloody Mary, I was inspired to create a BLT-type drink. After a lot of trial and error, here’s what I came up with. Now, if you haven’t made bacon vodka yet, it’s time to man up already. It’s wicked easy – cook some bacon and add vodka. Having done that, let’s make some BLT-inspired cocktails. For our first example, start by adding equal parts of the following: Bacon-infused vodka Hendricks gin (The “L”) – For those of you not familiar with it, Hendricks is a Scottish gin made from traditional botanicals as well as cucumber leaves and rose petals. You WILL taste the difference. If you’re afraid of gin, this one’s a pussycat; … Read entire article »

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Bacon Bloodies – now at Oregon Grille!

November 2nd, 2009 | 4 Comments

This was a joint venture between myself and Erik Brown, the bartender at the Oregon Grille. Once I learned that it was possible to create a bacon-infused vodka, I immediately thought, “That would make a bitchin’ Bloody Mary.” I finally got around to making the vodka a couple of weeks ago, and the drink had its debut today. It was a big hit. Once you make your bacon-infused vodka (refer to previous link!), the hard part is over. All you have left to do is make your mix. For his Bloody Mary mix, Erik works outside the realm of standard measurements. He adds enough of each ingredient until it tastes just right (I’ve found it’s better to make the mix to your personal taste anyway.) You’re essentially going to combine … Read entire article »

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A perfect fall drink – Spiced Bourbon

October 25th, 2009 | 7 Comments

With the onset of cooler weather, I thought that a spiced bourbon would make for some pretty tasty cocktails, and I was right. Try out this recipe for spiced bourbon and you’ll agree. To begin with, use a decent bourbon (Maker’s, Evan Williams Single Barrel will do). To make the spiced bourbon, you can use whatever spices you want-it’s all about personal taste. But since my personal taste is better than yours, you should follow these guidelines. For the infusion I chose cinnamon, nutmeg, allspice, and clove. Whatever spices you choose, use the whole (not ground) versions. If you do use nutmeg, crack the nut – don’t leave it whole. I wrapped mine in cheesecloth and let them steep in the bourbon. The key to this project is daily tasting. Each spice … Read entire article »

Filed under: Boozetime!