枫培根皮斯科酸酒 MAPLE BACON PISCO SOUR

梦幻调酒师

枫培根皮斯科酸酒

枫培根皮斯科酸酒

枫培根皮斯科酸酒

枫培根皮斯科酸酒

枫培根皮斯科酸酒

枫培根皮斯科酸酒

枫培根皮斯科酸酒

请英文好的朋友翻译成中文

Ingredients:For the cocktail:

• 2 oz bacon fat-washed pisco
• 3/4 oz lemon juice
• 1/2 oz maple syrup (grade B)
• 1 egg white
• Angostura bitters for garnish
  

For the bacon-fat-washed pisco:

• 750 bottle of pisco (preferably aged)
• 1 1/2 oz bacon fat (liquid volume)
  

Directions:For the bacon-fat-washed pisco:

• Cook 4-5 strips of bacon to render bacon fat. Pour liquid bacon fat through a fine mesh strainer into a heat proof glass jar and set aside to cool slightly.
• Transfer pisco to a freezer-safe widemouth jar.
• Strain the bacon fat into the jar of pisco.
• Place the pisco in the freezer for 24 hours.
• Remove the pisco from the freezer and skim the solidified bacon fat off the top.
• Funnel the pisco through a fine mesh strainer back into the bottle.
  

For the cocktail:

• Add egg white, lemon juice and maple syrup to a shaker. Dry shake without ice for 10 seconds.
• Next, fill your shaker with ice and add the bacon-infused pisco. Vigorously shake for 10 seconds.
• Double strain into a chilled coupe glass.
• Garnish with a mist of Angostura bitters (optional).
  

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