Recipe of the week: bacon and egg martini

Remove solid fat from the top and fine strain through a cheesecloth or coffee filter and re-bottle. Keep the cooked crispy bacon for garnish.

50ml of Jack Daniels washed with bacon (see above)

20ml maple syrup

20ml lemon juice

1 dash orange bitters

1 egg white Garnish Slice of crispy, streaky bacon

Haribo egg

Equipment

Scales

Cocktail shaker

Hawthorne strainer

Coupe glass

Add all ingredients to your shaker, add cubed ice, shake and strain into a chilled coupe glass.

Original recipe: Whiskey sour

1 heaped tsp of powdered white sugar

Juice of half a small lemon

1 wine glass of Bourbon or rye whiskey

Fill the glass full of shaved ice, shake up and strain into a claret glass. Ornament with berries.

History

Although the whiskey sour appears in the 1862 book The Bon Vivants Guide by Jerry Thomas, it's believed to have been around for many years prior. Many drinks historians believe it to be a relative of the navy grog (rum, lime and sugar) introduced in 1740 by Admiral Edward Vernon to combat scurvy. When sailors returned back to England, gin was added in place of rum and in America it was whiskey.

These days its common practice to add egg white, which makes it a Boston sour, and if you go one extra and float red wine on top of the eggy foam, you have yourself a New York sour.

JJ says

Bourbon made the most sense to infuse bacon; maple syrup made the most sense to sweeten bourbon, and before we knew it, the phone wouldn't stop ringing for media requests.

Taken from Kitchen Cocktails - Recipes of the London Cocktail Club by JJ Goodman (RMC Media, £25)