Bacon martini

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Bacon Martini
London Cocktail Club, Fitzrovia, London (6504549681).jpg
Bacon and egg Martinis
Type Cocktail
Primary alcohol by volume
Served Straight up; without ice
Standard garnish

bacon, olive

Standard drinkware
Cocktail Glass (Cosmopolitan).svg
Cosmopolitan or cocktail glass
Commonly used ingredients

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.[1] 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.[2]


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.[3] Sang Yoon made his Bacon Martini in 1998, inspired by the Bacon of the Month Club run by the Grateful Palate in Fairfield, California.[3] 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.[3]


In order to make a bacon martini, the vodka needs to be prepared in advance through a process called Fat Washing.[4] 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.[5] 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.[2]


The taste of bacon martinis is similar to that of vodka martinis, but with a spicier and saltier bacon flavor and a tangy "heat".[6] According to a saloon owner, the pork fat reacts with vodka to give the drink its unique taste.[5] Reviews of the beverage have been varied, with one drinker comparing it to Castrol motor oil,[5] and a bacon enthusiast saying it is a satisfying and delicious beverage on many levels.[6] 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.[7]

See also[edit]


  1. ^ Barna, Stephanie (February 13, 2009). "Did you say Bloody Bacon Martini?". Charleston City Paper. Archived from the original on June 9, 2009. Retrieved 2009-05-14. 
  2. ^ a b Brian, Niemietz (November 15, 2006). "Stir Crazy!". The New York Post. Archived from the original on December 13, 2008. Retrieved 2009-05-14. 
  3. ^ a b c Moss, P.; Dougherty, Margot (June 1, 2007). "Martini shot, letter to the editor". Los Angeles Magazine. Archived from the original on June 9, 2009. Retrieved 2009-05-14. 
  4. ^ "Fat Washing for Bacon Infused Vodka"
  5. ^ a b c Abrams, Brian (September 26, 2006). "Art of the Shock-tail". Chow. Archived from the original on May 2, 2009. Retrieved 2009-05-14. 
  6. ^ a b Loosbrock, Rocco (February 7, 2008). "Bacon Freak Introduces You To The Bacon Martini!". Retrieved 2009-05-14. 
  7. ^ Keppel, Josh (April 27, 2009). "Bacon and Booze". NBC Bay Area. Archived from the original on April 26, 2009. Retrieved 2009-05-14.