Smoky bacon, ripe tomato and a green, peppery herb note: the sandwich translated into a short, savoury drink. Fat-washing gives aged rum a rich, bacon aroma without any greasiness, while lemon and horseradish keep it sharp. A conversation piece for brunch.
1½ oz
bacon fat-washed aged rum see tips
2 oz
tomato juice
¼ oz
lemon juice
2 dash
Worcestershire sauce
½ tsp
prepared horseradish
1 pinch of
celery salt
1 pinch of
black pepper
2 sprig
cilantro
Garnish: Celery stick and a herb leaf · Ice: Ice cubes
BLT
Savoury and smoky, with sweet tomato, caramel notes from the rum and a fresh herbal lift from the coriander. Short, bright and moderately strong.
The BLT is a modern bartender creation from the United States that turns the classic bacon, lettuce and tomato sandwich into a cocktail. It builds on two ideas from the craft cocktail era: savoury drinks in the Bloody Mary tradition and fat-washing, the technique of infusing a spirit with a flavourful fat and then freezing and removing the fat.
Fat-washing became popular in the 2000s, when bacon-infused bourbon helped make the method famous. Using aged rum instead adds toffee and vanilla notes that pair well with smoky bacon and sweet, ripe tomato.
Infusing a spirit with a melted fat, then freezing it so the fat solidifies and can be removed, leaving only the flavour.
Once the fat is fully strained off, keep it refrigerated and use it within a few weeks.
The coriander stands in for the green element; some bartenders use a lettuce leaf or basil instead.
The perfect sound
Salty, savory and beachside cool.
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