Basil Hayden's Bacon Sour Whiskey Cocktail Recipe

Ok guys, I've shared some easy recipes here in the past and there's something to be said for a cocktail recipe that can be shared in 3-4 lines. However, sometimes it's good to try something a little more advanced and that's what I have to share with you today from our friends at Basil Hayden's, part of the Beam Small Batch Collection.

Basil Hayden’s Bacon Sour Bourbon Cocktail Recipe


  • 1 1/3 part Basil Hayden’s Bourbon
  • 1 part St-Germain® Liqueur Infused with Applewood Smoked Bacon (recipe included below)*
  • 1 part Freshly Squeezed and Strained Lemon Juice
  • 1/2 part Diluted Maple Syrup (1:1 ration of Vermont Grade A Medium Amber Syrup to water)
  • 1 dash Peychaud’s® Bitters
  • 1/4 part Pasteurized Egg White


  1. Combine Basil Hayden’s Bourbon, bacon-infused St-Germain®, lemon juice, diluted maple syrup, bitters and egg white into a mixing glass and shake vigorously with ice.
  2. Strain over fresh ice into a double old-fashioned glass.
  3. Garnish with an orange slice and a piece of St-Germain® infused Applewood smoked bacon.

*Bacon Infused St-Germain®


  • 9 Thick Slices of Applewood Smoked Bacon
  • 2 750 ml bottles of St-Germain® Liqueur


  1. Cook bacon in the oven until it is crispy on the outsides but still chewy in the center.
  2. Place bacon on paper towel to remove some of the rendering.
  3. Place cooked bacon in a glass jar with two 750 ml bottles of St-Germain® and allow it to infuse for 24 hours at room temperature.
  4. Remove bacon.
  5. Place liqueur in the freezer so renderings congeal and you can remove them.
  6. Strain through a fine mesh strainer and cheese cloth to remove as much rendering as possible.

repeat freezer step if needed and strain again.

Refrigerate until ready for use.