Canadian Bacon Sour
|5 cl||Siegfried Gin|
|2.5 cl||Maple Bacon Syrup*|
|4 cl||Freshly squeezed lemon juice|
|1 cl||Egg white|
Add all ingredients to the shaker one by one and shake vigorously over ice. Double strain into a tumbler on ice. Garnish with a slice of Crispy Bacon.
“Maple Bacon Syrup” recipe
* Fry 150g of breakfast bacon until crispy without any additional fat, remove from heat and deglaze with 250ml of maple syrup. Allow to cool, then sous-vide at 58 degrees for 3 hours. Leave to cool in the fridge until the fat has solidified. (Alternative to the sous vide method: put the mixture in a zip bag and leave to infuse in the fridge for three days). ). Remove from the refrigerator, carefully remove the bacon and the cooled fat, filter the syrup through a sieve and fill into a clean bottle.
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