Endless Summers
Cocktail by Aung Sone
Ingredients:
– Bacon fat
-Deep Eddy original vodka
– pineapple syrup
– fresh lime
– ancho Reyes chilies Ancho liqueur
Preparation:
To fat wash bacon . 6 strips of classic cut bacon and cut in to smaller pieces. Heat it up in a pan without no other ingredients to extract fat. Put away the bacon pieces after the bacons are brown and crispy. Rest the bacon fat to cool down for 5 mins then add 8 oz of vodka and mixed well and leave at room temperature to infused for 60 mins. And put in the freezer to solidify the fat for 60 mins and after the fat are been solidified throw away the solid bacon fat and fine strain the fat washed vodka. Label and refrigerate.
-Juice a fresh pineapple and strained with a fine strainer. With an equal part of white cane sugar, heat up and simmer and strained with a fine strainer, cooled down, label and refrigerate.
-Juice fresh lime
– dust tajin on pineapple and dehydrate. For 11 hrs
Garnish:
Crush ice, Pineapple frond,Fresh Cilantro, tajin dusted dehydrated pineapple.
Glassware:
Green stained bottle rock glass cut
Cocktail Inspiration:
Remembering my great old college days with my friends in Chico, California. Where we find ourselves lost in fun times with cheap tacos and drinks which we can barely afford from the local tasty taco trucks , every evening after our classes. We would sit and enjoy for hours talking and joke about random things among best friends, before life took us to different paths for each of us. One of the best memories I would cherish for the rest of my life. I present “Endless Summers” a cocktail which represents our favorite taco Al pastor and a little bit of heat because it’s always sunny in Chico and most importantly to showcase the finely hand crafted Deep eddy vodka made with quality.
