I try to put aside time every day to eat bacon, but some days, what with my having to occasionally speak without bacon slurry in my mouth, and having to be around people who, God forbid, don’t find the sight of me munching down slice after slice to be charming or even desirable to watch at all, AND with my having to carve out time to get hammered, well, some days I’m barely able to eat more than a few pounds. That’s why I’m thankful for the Bacontini.
A recipe over at justaddbacon.com asks that you rim the edge of the glass with bacon grease. I believe that’s the first time I’ve ever read the word “grease” in a drink recipe.
This book, Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist, has the lowdown on the creation of the bacontini and a recipe that omits the grease.
BILL ADDS: Don’t forget dessert!
Get ye to Delaware for this frozen bacony ambrosia! Here: Udder Delight Ice Cream House.