The Almeda Strip- Cherry Bacon Bourbon Cocktail
The Almeda Strip is a sexy cocktail for grown folks. Intense cherry flavor with a hint of vanilla, spice, and smoke. It represents the scene and vibe of the Almeda Strip in Houston perfectly.
Ingredients
- 1.5oz Waygu Beef Bacon Washed Maker’s Mark
- 1oz. Cherry Chipolte Syrup
- 1oz Luxardo Cherry Liqueur
- .5oz Liquor 43
- .25oz Lemoncello
Instructions
In a mixing glass combine ingredients with ice and stir passionately for about 30 seconds pour over large Almeda Strip ice cube in a rocks glass.
On medium heat cook about 1/2 pound WAYGU BEEF BACON, when done drain 4-6 oz of the bacon fat into a wide mouth glass container (large enough to fit 750ml) and then add one 750ml bottle of MAKERS MARK STRAIGHT KENTUCKY BOURBON. (save bottle)
Stir and cover and let sit at room temperature for 2-4 hours after which time put container in the freezer for another 4-6 hours.
After this time a thick solid layer of fat should form on top, remove the fat layer and strain the mixture through a coffee filter and repeat through a fresh filter. Replace bourbon back into the MAKERS MARK bottle. And REFRIGERATE (it will be optimum for about three weeks in the refrigerator.
** Take 1lb of FROZEN SWEET CHERRIES,1 cup SUGAR,.25tsp CHIPOTLE POWDER, 1oz FRESH LEMON JUICE, 1cup WATER into a saucepan over medium/high heat and stir until sugar is dissolved; lower heat to simmer, as the cherries get soft mash them and let simmer (covered) for 15-20 minutes then remove from heat let cool and strain through fine mesh. STORE IN REFRIGERATOR.
Build the ALMEDA STRIP in a measuring cup combine 4oz water with the ALMEDA STRIP, stir and pour into large ice cube mold and let freeze for at least 10-12 hours, 24 WOULD BE BEST.
Garnish: Garnish with a piece of Waygu Beef Bacon Candy
In a deep container place, 10-15 straps of Waygu Beef Bacon and add 1oz Maker’s Mark and 2oz Luxardo Cherry Liqueur and let marinate for 45 minutes. Remove and lay bacon on a large plate. Brush the bacon with Luxardo Cherry Syrup and sprinkle with Demerara sugar and Chipotle and Ancho chili powder. Place straps on a baking rack or parchment-lined cookie sheet and place in a 325⁰ oven for about 15 minutes or until crisp. Let cool. This is more than you need but it’s REALLY good!
Glassware: Old-fashioned glass
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
