Where's the Bacon?

PHOTOS BY MICHAEL PIAZZA

Makes 1 cocktail

1½ ounces Pork Fat Washed Boston Harbor Distillery Putnam Rye Whiskey (recipe below)
1 ounce lemon juice
¾ ounce Wild Hibiscus Company Fermented Hibiscus Flower Syrup
lemon peel twist, for garnish  

Pour first 3 ingredients into a shaker and fill with ice. Shake vigorously. Strain into a coupe glass and garnish with the lemon twist.

For Pork Fat Washed Whiskey:
Render pork fat and reserve 1 ounce. Combine with 750 milliliters of rye whiskey and stir. Let sit for 12 hours. Place the jar in the freezer until fat is solidified at the top; remove hardened fat. Strain the whiskey through a cheesecloth and store in the original bottle.

This story appeared in the Winter 2019 issue.

Cairo Kironyo is a bartender at Lolita Cocina & Tequila Bar, Boston.