Smoldering Embers: A Bourbon Cocktail Story

Last week I had the privilege of competing in a Red Hot Blues bourbon cocktail contest in America's Capital. The judging criteria was creativity, taste, and how well it matches a blues music theme. With six contestants, 30 judges, and a desire to capture the glory of bourbon, we stirred, shook, muddled and twisted for the win. In the end, I am proud and honored to have prevailed at the top.

A huge thanks in in order to the judges and event organizers, along with the supporters of my tasty libation. Being dubbed as DC's "Master of the Whiskey" for 2015 was incredible. I went big on this cocktail idea, not sure if my creativity would be too far fetched, but was handsomely rewarded for the risk. 

My cocktail tells a story of what late night blues is all about for the blues dancing community - my cocktail is called The Smoldering Embers [of Late-night Blues]. With each sip, the flavor evolves from smokey to sweet to bright and smooth. A sidecar of cayenne candied bacon also helps to bring another dimension to this story by building heat over time using cayenne and complementing the smoky flavor with the meatiness of bacon. I feel that cocktails should not be static in flavor. They should progress along with the night, while inviting you to try one more sip again and again. 

Many have asked for the recipe to this concoction, and I am so happy to share. Go forth, delicious adventurers, and spread the glory of bourbon, bacon, and blues. I salute you.

P.S. This recipe also makes a great mocktail (alcohol-free) - Just leave out the bourbon! Mix the simple syrup, ginger beer, and lemon juice together. Serve this tasty mocktail on the rocks.

You might have extra bacon with this recipe, but is this really a problem?

Smolder Embers 
[of Late-night Blues]
Makes 2 servings

Cocktail

• 1/4 cup lapsang suchong black tea leaves
  
• 2/3 cup water
• 1/8 cup honey
• 2 sprigs fresh sage leaves
• 1/2 cup fresh lemon juice (not bottled)
• 2 oz. (1/4 cup) Ginger beer
• 6 oz. (3/4 cup)  Bulleit bourbon
• 2 heaping cups of ice cubes

Candied Bacon

• 1 lb. uncured bacon
• 1 cup light brown sugar
• 3 Tbs. cayenne powder

Culinary Dance Steps
MAKE THE SIMPLE SYRUP

1. Boil the water and steep the lapsong suchong tea leaves in the boiled water for 5 minutes. Remove the tea leaves from the water after 5 minutes, or else the tea will become unpleasantly bitter. Set the tea aside.
   
2. Gently warm the honey in a small sauce pan until the liquid is thin and watery looking. Add the sage leaves to the honey and let the mixture simmer, without coming to a boil, for 1 minute while pressing the sage leaves into the honey to release the herb's oils. Stir in the finished tea into the honey mixture to make a simple syrup. Pour the syrup into a air tight container. Strain the sage leaves out of the syrup before using. NOTE: The simple syrup can be used right away or stored in the refrigerator up to a few days. 

MAKE THE CANDIED BACON

1. Preheat the oven to 375°. Line baking sheets with parchment paper.
2. Mix the brown sugar and cayenne powder together. Press one side of each bacon slice firmly into the sugar mixture, and place the slice on the lined parchment paper sugar side up. Repeat for all the bacon slices.
3. Bake the bacon in the center rack of the oven for 20 minutes or until the bacon is brown and crisp.
4. Transfer the bacon to a paper towel line dish to cool slightly. The candied bacon slices can be skewered for easier serving. Serve right away or store in an air-tight container for up to a few hours for serving later.

ASSEMBLE THE COCKTAIL

1. In a cocktail shaker, in order,  add 1 cup of ice cubes, 3 oz. bourbon, 1/4 cup simple syrup, 1/4 cup lemon juice, and 1/8 cup ginger beer. 
2. VERY GENTLY tilt the shaker once back and forth to mix. Then strain the cocktail into a glass.
3. Repeat steps 1 and 2 to make the second cocktail.
4. Serve cocktails with candied bacon.