For those of you who love late autumn and winter, sitting by the fire and catching up on some reading, the Fireside Sipper is a perfect relaxation tool. It feels a little heartier (perfect for cold weather), and really: Why not use bacon as a garnish? This is a bit more bourbon forward but balanced by the sweetness of the port and Cointreau. The bacon cooks with the orange slices, resulting in a subtle melding of both garnishes’ flavors. And make extra bacon. Because, bacon.
Ice (for shaker)
1 ½ ounces local bourbon
1 ounce tawny port
½ ounce Ransom dry vermouth
½ ounce Cointreau
3 dashes orange bitters
½ to 1 tablespoon light brown sugar
3 grinds black pepper
1 roasted clementine wheel, for garnish
1 candied orange bacon slice, for garnish
1 large ice cube
Thinly slice the clementine and place on a baking sheet along with a thick-cut slice of bacon (or a few to have extra samples!). If you want to choose the best-looking clementine wheel, slice the whole thing and roast all the pieces. Top the bacon slice with light brown sugar and black pepper.
Fill a cocktail shaker with ice. Mix all ingredients except for the clementine wheel and the bacon. Strain into a rocks glass with 1 large ice cube. Garnish drink with remaining clementine wheel and bacon strip.