Wild West Cocktail – Bakon Caesar

BY INGRID SCHULZ

Could there possibly be an alcohol-based potion more redneck than a potato-stilled vodka infused with bacon? We think not. Which is we found it mildly surprising that Bakon vodka, first developed in 2009, has quickly become the new rage in flavored vodkas and is a fast favorite at high end lounges all over the world. Perhaps even the best mixologists in the world have found that the savory aspect of bacon makes a great dominant profile in a vodka cocktail, and particularly one, which has a meal-in-inself character, such as our Canadian standard, the Caesar.

Distilled from potatoes, you’ll find Bakon vodka to be perhaps surprisingly smooth, and slightly sweet with a well-rounded flavor and very little aftertaste.

Should you be inclined to search out further cocktail recipes employing this unique vodka, you’ll be delighted to know an entire culture of Bakon vodka inspired lore has sprung up on the internet, including recipes for inventive cocktails such as the Irish Boar, Pizza Shot and Bacon and Egg Martini. Try a BLT Martini featuring crushed croutons and a cherry tomato and romaine lettuce spear. Or, a CoCo Pig, a chocolate martini in which the smokiness of the bacon enhances the chocolate.

Now who said you can put wings on a pig, but you can’t make it soar?

Our version of the Bakon Caesar begins with a tall, thin cocktail glass, filled with ice, and rimmed with celery salt.

• 1½ oz Bakon Vodka
• Clamato Juice
• a squeeze of lime juice
• ½ tsp horseradish
• a few dashes of Worcestershire sauce
• 2 dashes of Tabasco

 sauce
• celery salt and pepper, if desired.

Stir and garnish as desired – we like a celery stalk, green olive and either a pickled bean or asparagus stalk.