|Primary alcohol by volume|
|Served||Straight up; without ice|
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A Bacon Martini, also known as Bacontini, Pig On The Rocks or a Bloody Bacon Martini, is a cocktail that consists of bacon-infused vodka and is served with a garnish that can include ingredients such as strips of bacon, bacon bits and olives. Variants may include the addition of Bloody Mary mix. While not a proper vodka martini, which consists of vodka and vermouth, the Bacon Martini is in line with the modern trend of calling any straight liquor in a martini glass a "martini," such as the Saketini or other variations.
The Bacon Martini was invented independently by Sang Yoon, owner of the gastropub Father's Office in Santa Monica, and P. Moss, owner of the Double Down Saloon in Las Vegas. Sang Yoon made his Bacon Martini in 1998, inspired by the Bacon of the Month Club run by the Grateful Palate in Fairfield, California. P. Moss appears to have concocted his Bacon Martini the same year. Sang Yoon's version of the drink uses juniper-cured bacon, while P. Moss's method calls for hickory-smoked bacon.
In order to make a bacon martini, the vodka needs to be prepared in advance through a process called Fat Washing. This is done by soaking strips of cooked bacon in a bottle of vodka and straining off the fat, similar to the process for marinating meat before cooking. The drink is ready when the liquid becomes filmy and opaque. At the Double Down Saloon in the East Village in New York City, the bacon martini is created by straining the bacon-infused vodka through shaken ice, serving it in a martini glass with a piece of bacon at the bottom, similar to the worm in a bottle of mezcal.
The taste of bacon martinis is similar to that of vodka martinis, but with a spicier and saltier bacon flavor and a tangy "heat". According to a saloon owner, the pork fat reacts with vodka to give the drink its unique taste. Reviews of the beverage have been varied, with one drinker comparing it to Castrol motor oil, and a bacon enthusiast saying it is a satisfying and delicious beverage on many levels. A club in San Francisco was selling bacon martinis with bourbon instead of vodka (which is actually a Mitch Morgan), arguing that vodka absorbs too much of the charcoal smokiness flavor.
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