I’m excited to share a fun new cocktail with you this week—just in time for the launch of my podcast! In case you missed it, the first episode is live, and next week’s episode will dive deep into my thoughts on rum, exploring why it should be the next big thing in the spirit world. And to kickstart this rum journey, what better way to get in the mood than with my new cocktail called Pigs In Paradise? This bold, savory, and smooth drink features none other than bacon fat-washed rum—guaranteed to take your taste buds on a tropical adventure.

Before we jump into the recipe, let’s talk about the rum that’s the star of this drink: Planteray Overproof Rum. Known for its bold flavors and smooth finish, Planteray Rum is crafted with care and passion, offering a unique taste that celebrates the rich history and tradition of rum-making. This rum is produced in Barbados using molasses, sugarcane juice, and honey from select regions, reflecting the commitment to sustainability and local ingredients. It’s a rum with both character and purpose—a perfect complement to the savory depth of bacon fat.

Fun Fact: They have just recently restored what is now the oldest operating pot still today! Seriously, one day I will visit their distillerary for a tour and tasting!

As we explore the history of rum in next week’s podcast, I’m eager to discuss why rum should be the next big thing in the world of spirits. But for now, let’s focus on the drink! The bacon fat-washed rum creates a rich, savory base that’s complemented perfectly by the sweet and bitter notes of the other ingredients. It’s the ideal drink for anyone looking to experiment with unique flavors or just enjoy a cocktail that’s both bold and unexpected.

So grab your ingredients and let’s make a drink that celebrates the spirit of rum, the art of cocktail crafting, and a little bit of paradise in every sip. Cheers to Pigs In Paradise!

Ingredients

Directions

Prepare Bacon Fat Washed Rum (36-48hrs in advance):

1. In a sealable container, combine the Planteray Overproof Rum and rendered bacon fat. Shake vigorously to mix the ingredients.
2. Let the mixture sit at room temperature for 12–24 hours to allow the flavors to infuse.
3. After the infusion period, transfer the container to the freezer for at least 24 hours. The fat will solidify, making it easier to remove.
4. Once frozen, carefully use a knife to remove the solidified bacon fat cap.
5. Strain out any remaining large pieces of bacon fat using a fine mesh strainer, and then filter the infused rum through a paper coffee filter into a clean, sealable container.

Prepare the Cocktail

1. Grab an old fashioned glass.
2. In a cocktail shaker, combine bacon fat washed rum, amaro nonino, falernum, espresso, pineapple juice, lime juice and bitters. Fill shaker with ice and shake vigorously for 10 seconds.
3. Add one large ice cube to the old fashioned glass, and strain the cocktail into it using a Hawthorne strainer.
4. Garnish with the pineapple fronds and Luxardo Cherry.

Notes:

• Rum: I recommend Planteray Overproof Rum for this cocktail—it’s reasonably priced, great quality, and packs a punch. You could substitute with another overproof rum or even an aged rum for a different profile, but Planteray Overproof Rum (sold in 1L bottles) is what I prefer for this recipe.
• Batch Yield: This recipe yields enough bacon fat-washed rum for approximately 12 cocktails.