In honor of National Bourbon Heritage Month next month, Head Bartender Dan Rook of Chicago’s South Water Kitchen crafted a breakfast-inspired bourbon cocktail called Buffalo Soldier. Complete with a whole egg and bacon in the recipe.
- 2 oz Buffalo Trace Bourbon
- Whole Egg
- ½ oz Maple Syrup
- 2 strips crumbled Bacon
- 2 dashes Peychauds Bitters
Dry shake bourbon and a whole egg. Add the rest of ingredients and ice. Double strain into a coupe glass (so you can catch the bacon bits). Garnish with a strip of bacon and powdered sugar.
Megy Karydes is professional freelance writer and founder of Wandering Tastes, a lifestyle and travel site that is meant to inspire adventure and exploration through traveling and food. She’s also a regular contributor to USA Today Travel, 10best.com, TravelingMom.com as Foodie TravelingMom and writes for several other print magazines and online media outlets. Find her at KarydesConsulting.com or onTwitter @megy.