BBQ Old Fashioned

What goes together better than Tennessee Whiskey and BBQ? Believe it or not, we discovered this combo to be pretty darn delightful. Created by our friend Adam with @soundtrackmydrink, this unique recipe requires a little prep on the front end, but the smoky, sweet flavors create an incredibly-delicious cocktail that’s well worth the effort.

2 oz Pulled Pork Fat-Washed Nelson’s Green Brier Tennessee Whiskey (see below)
¼ oz BBQ Spiced Sorghum Syrup (see below)
1 Dash Aromatic Bitters

Combine ingredients in a cocktail mixing glass. Fill with ice and stir to chill before straining into a glass with fresh ice.

Pulled Pork Fat-Washed Nelson’s Green Brier Tennessee Whiskey
Fat washing is a term for the method used to impart the flavor of a fatty ingredient like butter or bacon into a spirit and is much easier than you might imagine. Ask your favorite local BBQ joint and they’ll be happy to provide you with what you need (especially if you tell them what you’re using it for and offer to share!). After infusing the ingredients, freezing it will solidify the fat so it can be strained out, leaving the whiskey with a subtle, smoky flavor.

To prepare, take 3 Tablespoons of melted BBQ pork shoulder fat and a full 750ml bottle of Whiskey. Combine in a resealable jar and shake well to distribute. Let sit at room temperature for 2 hours before placing in the freezer overnight. Using a coffee filter or cheesecloth, strain the frozen liquid to remove any particles of fat. Repeat the process until particles have been removed. Once strained, allow the finished fat-washed whiskey to return to room temperature, where it can be stored as long as it lasts you!

BBQ-Spiced Sorghum Syrup
Combine 1 cup sorghum, 1/4 cup honey and 1 cup water. Bring to a low simmer on medium heat. Add 1 Tbsp smoked paprika, handful of peppercorns and a pinch of salt. Stir to incorporate and let steep for at least 45 min, max of 2 hours. Strain and refrigerate until needed.