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.
[of Late-night Blues]
Makes 2 servings
MAKE THE SIMPLE SYRUP
- 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.
- 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.
- Preheat the oven to 375°. Line baking sheets with parchment paper.
- 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.
- Bake the bacon in the center rack of the oven for 20 minutes or until the bacon is brown and crisp.
- 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.
- 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.
- VERY GENTLY tilt the shaker once back and forth to mix. Then strain the cocktail into a glass.
- Repeat steps 1 and 2 to make the second cocktail.
- Serve cocktails with candied bacon.