2 oz bacon fat washed Pisco [Macchu Pisco]
.5 oz Parmesan cheese infused Dry Vermout [Dolin]
.5 oz Crushed red pepper and pasta water simple syrup
1 whole egg
Combine ingredients in a shaker, dry shake to emulsify the egg. Add ice and shake again. Double strain into a chilled cocktail glass, garnish with parmesan crisps and bacon pieces.
For those who mostly frequent my blog, let me tell you about a little monthly instagram contest run by @homebarawards. Every month, they pick a different theme, then amateurs and professionals across the interwebs submit recipes based on said theme. Passed contests have been low-waste based, Bowie based, story based, and even Star Wars based (obvs). Oh, and I may have come in third in that last one. Continue reading