Welcome to the start of a fantastic holiday weekend. This last-hurrah of summer contains not one, but two memorable days.
In addition to celebrating Labor Day, this weekend we pay tribute some something near and dear to our hearts. Bacon!
Saturday is National Bacon Day and, while it may be slightly lesser known than that other holiday, it's a pretty good excuse for a celebration. We imagine a world where National Bacon Day is filled with sales (all bacon half off!); cookouts (with bacon, of course); and parades. (Can you just imagine the marching band decked out in curly tails and snouts?)
Until that day, we're going to raise a glass to our favorite meat candy with some of these bacon-infused cocktails.
See also: Miami's Best Eats and Drinks This Weekend: Labor Day Grilling, Bacon, and Meatballs
Leave it to a restaurant named Swine Southern Table & Bar to add bacon to their list of ingredients behind the bar. Their classic Swine old fashioned ($15) is made with bacon-washed Old Overholt Rye, maple syrup, and house-made Swine bitters. The result is a take on the classic with fragrant candied fruit notes and a hint of smoked pork.
For National Bacon day, Swine is also offering a bacon bloody mary. Served country-style in a mason jar, the bloody is adorned with bacon. Best of all? $19.99 gets you all the bacon you can drink all weekend long at Swine's extended Labor Day brunch hours (Saturday - Monday from 10 a.m. to 4 p.m.)
If your weekend plans include a little bacon brunching, check out Tongue & Cheek's BLT bloody mary ($14). It's a meet-cute between the classic sandwich and everyone's favorite way to start a Sunday. Have one at Tongue & Cheek's brunch, available Saturday, Sunday, and Labor Day from 11 a.m. to 4 p.m.
Tongue & Cheek's bacon brown sugar old fashioned ($14) "pigs out" a classic cocktail made with Woodford Reserve bourbon by adding cubes of pork belly candied with brown sugar. Enjoy one at the restaurant or make one at home with the recipe provided by T&C's bartender, Ericka Fernandez.
Bacon Brown Sugar Old Fashioned
- 2 1/2 ounces of Woodford Reserve
- 1/2 ounce simple syrup
- Two dashes of black walnut bitters
- Stir with ice
To make the bacon:
Take 3 to 4 cubes of pork belly rolled in brown sugar.
Torch pork belly over bourbon cube until golden and crisp.
Pour bourbon mixture over warm torched pork belly. Enjoy!
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