Mike's Mix: Bradstreet Craftshouse

Every Saturday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week he headed to Bradstreet Neighborhood Crafthouse to test two cocktails that will a part of their new brunch menu, beginning on October 3rd.

Maple-Bacon Old Fashioned

.25 oz Minnesota Maple Syrup
2.0 oz Bulleit Bourbon
16 drops Root Beer Bitters (or Angostura for home mixing)

Stir with ice to chill and dilute.

Rinse inside of glass with .25 oz Lagavulin 16 Yr Scotch (or substitute any smokey scotch)

Fill glass with ice, pour stirred mix into glass. Garnish with a strip of fried bacon.

Taste Test

Bartender Andrew Campbell tells me "you're going to smell bacon and smoke on top, and taste root beer, maple and bourbon underneath."  It's the best flavors of breakfast in a glass!

Strong Coffee Flip

.75 oz Strong Coffee Syrup (equal parts double strength coffee and brown sugar, dissolved)
.5 oz Fernet Branca
1.5 oz Lemonhart 80-proof Rum
22 drops Pecan Coffee Bitters (sub branded coffee bitters or Angostura for home mixing)
1 Whole Egg

Shake ingredients well without ice. Add ice and shake well once more.

Strain over ice. Garnish with fresh ground nutmeg on top.

Taste Test

Silky, smooth, and decidedly un-eggy, this cocktail may remind you of a Bailey's and coffee.  Shaking the ingredients first without ice (known as a 'mime shake') helps to froth-up the egg; a second shake, over ice, chills as it dilutes.