Bacon and Stuff

Earlier this week, Curtis and I decided to create "the world's greatest savory martini". We started experimenting with agar agar clarification.

I decided that I wanted to do a bacon/blue cheese cocktail. Don't make that icky face just yet!!!!!
so, Curtis and I decided finally upon blue cheese infused gin with a bacon infused dry vermouth.


The blue cheese infused gin turned to be a great success. We decided to use a cheaper gin because we were afraid that infusing/clarifying the gin wouldn't work. IT WAS AN INCREDIBLE COMBINATION!!!!

We are also able to save the blue cheese that we use for the infusion as a garnish for the drink.

I want to invite the owner of Velvet Tango Room over to try this drink when it is finished. I hope Paulius will come over and try my tribute to their Manhattan. I loved theirs so much, that
I had to come up with my own!!!