08th Jun2012

Father’s Day Cocktail Recipes

by David Edessa


Prep for Father’s Day by making him Maple Bacon Infused Bourbon.


When creating an infusion I like to choose a good and reasonable priced brand. There is no need to waste your money on expensive bourbon. However, avoid buying rot gut booze… NOTHING IN A PLASTIC CONTAINER!!! Furthermore, it would be sacrilege to use a single batch whiskey. I hope you enjoy these Father’s Day Cocktail Recipes.

Knock Knock!

Who’s there?


Bacon who?

Bacon a cake for your birthday.


Maple Bacon-Infused Bourbon:


  • 12 oz. Bacon
  • 3 cups Bourbon
  • 4 to 6 oz. Maple Syrup (amount to personal taste)
  • 1 tsp. Unsalted Butter (the real stuff!!!)


Brown the bacon until you have at least one cup liquid. Be cautious not to over crisp the bacon and avoid burning the meat. Remove fat from heat and pour into a heat-resistant container to cool (I added a teaspoon of unsalted butter). If there is particles from bacon do not worry. Fill a glass container that has a tight-fitting lid with three cups of bourbon. Once the fat has cooled slightly, add one cup to glass container. Add additional pieces of fat or bacon on top. Seal container and let sit at room temperature in a dark place for a 7 to 10 days. Remove the solidified fat and strain liquid by straining through a sieve, then again through coffee filters. Add the 4 to 6 ounces of maple syrup shake and keep refrigerated. Remember to taste-test and this point. You might want to add a little more syrup.


Pistachio Infused Bourbon recipe:


  • 3 cups Bourbon
  • 1½ cups Pistachios (without red dye)
  • 4 to 6 oz. Corn Syrup


Use a glass container with a tight-fitting lid. Add the three cups of bourbon to container. Chop the pistachios using a heavy knife. Gather the nuts in a circle slightly smaller than the length of the knife’s blade. Rock the blade back and forth, rotating it around the circle with a firm, quick stroke. Periodically stop and reposition any nuts that have shifted outside of the circle. Continue chopping in this fashion until the nuts are in large coarse pieces. Be very cautious not to over chop the pistachios and lose that flavorful oils that you will need for the infusion. Add the chopped pistachios to the container with the bourbon then seal and shake. Refrigerate for 12 to 14 days and shake occasionally. After two weeks discard the pistachios by straining through a sieve, then again through coffee filters. Add 4 to 6 ounces of corn syrup shake and keep the liquor refrigerated. Remember to taste-test and this point. You might want to add a little more syrup.


Next week I will share cocktails just in time for Father’s Day :)



Check out a complete list of David’s Cocktail Recipes and Tutorials.


Photo Source: Amazon.com

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David Edessa

David Edessa

David Edessa spent over twenty years managing night clubs, bars, cafes, restaurants, and after hour clubs. He has traveled and operated in major markets like Chicago, Los Angeles, Dallas, and Las Vegas, playing a major role in launching and managing restaurants. David has served as a consultant for California fine dining restaurants as well as for premier entertainment venues in Orange County, California. David has a knack for selecting the perfect taste and flavor combinations for both food and drink. He honed his skills on the culinary aspect of mixology and recipes development, with an understanding and appreciation of the liquors, beers, and wines of the world.
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2 Responses to “Father’s Day Cocktail Recipes”

  • SAHM

    Not a big fan of bacon or bourbon, but this sounds good for some reason.

    • David


      I understand not everyone is a fan of bourbon and bacon. An alternative Liqour you can use is rhum and I’ve been wanting to use tequila with bacon ( maybe soon). Bacon? You can use pork fat. The flavor comes through buttery at the back end of wood barrel aged whiskey or other barrel aged booze:)

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