Everyone who tried one of my special cocktails at the party absolutely loved them. Or they lied to my face about it. Nah! That can't be it.
I made Old Fashioneds all night long for whomever wanted them. Instead of simple syrup or sugar, the PDT recipe calls for Grade B maple syrup. So that's what we used. Gia found some at a Whole Foods Market in Manhasset. I had heard you could only get Grade B maple syrup in Vermont, but they carried it.
There were big differences between the infused Rye and the infused Bourbon. Both came out a bit sweeter (especially the Rye) than I anticipated. Maybe it had to do with the bacon I used. It was hickory smoked twice and cured with maple sugar. That might have been the reason it turned sweeter. The Bourbon had a much more smoky, bacon flavor while the Rye just became ultra-smooth and sweet.
So what was the verdict? Which did I enjoy more?
Well, I did like the Bourbon and I think it tasted very similar to PDT's recipe. But I really loved the Old Fashioned made with the Rye. So smooth and wonderfully sweet. Rye is generally a bit more bitter and drier than Bourbon, but something occurred when I infused it with the bacon to really smooth it out. I really loved it. I wasn't alone. Just about everyone who tried both loved the Rye just as much, if not more so, than the Bourbon. If anyone out there is thinking of trying this, I would highly recommend both. But if you are really looking for that smoky, bacon flavor then I would go with the Bourbon.
I'm sure there are other cocktails that would work with these as well. I would love to try a Manhattan with the bacon-infused Rye. I wonder if that would work.
Anyway, like I said...it was a success! Yay me!
PS - New beer review over at the Beer-Eyed Blog. Checkitout!
Note: Remember to play the Bug-Eyed Trivia Challenge every day. All the hungover kids are doing it.