Zack Berger is the head bartender at Analogue, a craft cocktail and whiskey bar in Manhattan’s West Village, and the mastermind behind the “Marshall,” a.k.a. breakfast in a glass. It’s a warming, slightly spicy riff on an Old Fashioned that blends Diplomatico Reserva Rum, housemade cinnamon demerara syrup that evokes notes of French toast, Bittermens Hellfire Habanero Shrub, which is a fiery vinegar-based syrup, mole bitters, and sherry vinegar. The pièce de résistance is the seared bacon strip placed in the rocks glass. The smoky-salty flavor of the bacon rounds out the cocktail and gives it a little extra heft.

“Using bacon in spirits is not a new thing, but adding a slice of bacon to influence a cocktail as you drink is cool,” says Berger. “The cocktail changes as the bacon sits and the ice dilutes.” The winning secret to perfecting this bacon cocktail is to make sure that your bacon is crispy, hot and long enough to stick out of the glass. That way, the flavors not only infuse in the drink but the aromas of the bacon will influence yet another part of your drinking experience. The cocktail is soothing, welcoming, and comfortable, but a little high on the hog.

Marshall

Ingredients

Directions

In a large rocks glass fitted with a large ice cube, stir in all the liquid ingredients. Garnish the drink with the seared bacon strip.