From: Head bartender Dan Rook, South Water Kitchen, Chicago. Yield: 1 serving.
2 oz. Buffalo Trace Bourbon
1 whole egg
½ oz. maple syrup
2 strips crumbled bacon
2 dashes Peychaud’s Bitters
as needed for garnish, strip of bacon
as needed for garnish, powdered sugar
Dry shake the bourbon and whole egg. Add remaining ingredients (except bacon strip and powdered sugar garnishes) and ice. Double-strain into a coupe, to catch the bacon bits. Garnish with a strip of bacon and powdered sugar.