BLT Cocktail
From the September 12, 2009 episode.
Categories:
Ingredients
Bacon-infused vodka- 1 bottle vodka
- 6 pieces bacon, cooked until crisp
- (Enough for 1 tray of cubes)
- 1 head iceberg lettuce, roughly chopped
- 1lemon
- 1 tbsp salt
- 4 large tomatoes
- 1 stalk of lemon grass
- 1 small white onion
- 2 serrano chiles
- salt to taste
- 1 piece of bacon, cooked and pulverized into "bacon dust"
- 1.5 ounces bacon-infused vodka
- 3 ounces tomato water
- 1 iceberg lettuce ice cube
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Instructions
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Bacon-infused vodka
- 1. Pour vodka into a wide-mouth pitcher. (Keep the bottle for later.) Add the bacon to the vodka and allow it to infuse for at least six hours.
- 2. Remove bacon strips. Cover pitcher with plastic wrap and place in freezer overnight.
- 3. The next day, skim hardened fat from the top of the vodka. Set a funnel over the bottle and a piece of cheesecloth over the funnel; strain the infused vodka back into the bottle and close securely. Iceberg lettuce ice cubes
- 1. Run lettuce through a juicer, or puree in food processor add the juice of one lemon and 1 tbs of salt and then strain.
- 2. Pour the juice into ice cube tray and freeze until hard. Tomato Water
- In food processor, purÈe all of the above until smooth. Strain through a fine napkin over a nonreactive bowl (cheesecloth will not work, itís too porous). Refrigerate the strained liquid overnight. Makes about 20 ounces tomato water, enough for roughly 4 drinks. To make the BLT Cocktail
- Moisten the edge of a Rocks Glass, and roll the edge in the pulverized ìbacon dustî to coat the rim of the glass. Add Ice cube, vodka and tomato water and stir gently.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
