B.L.T. Cocktail

Directions

1. 1
   Cook bacon.
2. 2
   Reserve rendered fat.
3. 3
   Combine the melted fat (still warm and liquid-y) with the bourbon.
4. 4
   Stir until well incorporated.
5. 5
   Transfer mixture to the freezer for several hours or until the fat has settled on the top and hardened.
6. 6
   Once frounceen, break the hardened off and double strain the bourbon into a separate container.
7. 7
   Chop up iceberg lettuce into big chucks.
8. 8
   Add 1/2 cup of water and muddle until broken down.
9. 9
   Strain and reserve liquid.
10. 10
    Combine Lecithin, egg white, iceberg lettuce water.
11. 11
    Transfer to the tube of a CO2 hand-held foaming device.
12. 12
    Drink Assembly:
13. 13
    Combine fat-washed bourbon, tomato juice, Worcestershire sauce, pepper, salt, and horseradish.
14. 14
    Shake and strain into a chilled beer glass.
15. 15
    Garnish with the iceberg lettuce foam.
16. 16
    Garnish:
17. 17
    Dunk a Romaine lettuce leaf into the drink, leaving enough to poke out the top of the drink.
18. 18
    Skewer bacon around a cherry tomato and a black olive.