Make Them Wobble
~ boozy adventures in gelatin ~

Bourbon Maple Bacon

Bourbon Maple Bacon

September is Bourbon Month, we wanted to celebrate with some savory, sweet and boozy wobble shots!

 
 

Ingredients

 

Coopers’ Craft Kentucky Straight Bourbon Whiskey

Coopers' Craft Barrel Reserve is aged in a unique chisled and charred American White Oak barrel that deepens the whiskey's wood exposure, creating a robust and complex bourbon bottled at 100 proof.

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Heavy Whipping Cream

Maple Syrup

Water

Brown Food Coloring

Gelatin

Bacon

 
 

How it’s made…

Here is what we did

  1. Pre cook your bacon

  2. Bloom the gelatin

  3. Heat 1 cup heavy whipping cream and 1/4 water over medium heat

  4. Add 3 tbsp maple syrup and stir

  5. Add brown food coloring and stir

  6. Take off heat and add ½ cup Old Forester 1897 Bottled in Bond stirring thoroughly

  7. Pour mixture into mold, removing any air bubbles by poking with a toothpick. Let cool for 4 minutes

  8. Add half of one fully cooked bacon strip sticking halfway in mixture to each cup

  9. Refrigerate for 3 to 4 hours

  10. Carefully remove from mold. You can use a hot water bath to make this easier if you need. 

  11. Enjoy!

 

There’s no sense sitting around waiting for the gelatin to get firm.
Make yourself a cocktail while you wait for the gelatin to sit.

Recipe and image from Coopers’ Craft

COOPERS' CRAFT BOULEVARDIER

  • 1.5 oz Coopers' Craft Barrel Reserve 100 Proof

  • 1 oz Campari

  • 1 oz Sweet Vermouth

Add all ingredients to a mixing glass with ice. Stir for 15 seconds and strain into an ice-filled serving glass. Garnish with an orange twist.