Vegetarians beware — this cocktail is for carnivores only.
You won’t find many libations out there that combines vanilla, orange and fried pork belly — but that’s the way they prefer it at Liberty Bar, a Capitol Hill watering hole that specializes in craft cocktails. Locally-produced Bakon vodka (a killer ingredient for your next Bloody Mary) gives the drink some savory texture. Meanwhile, two Grand Marnier cognacs provide hints of creamy vanilla and orange, respectively, and the underused (and underrated) Frangelico contributes a rich hazelnut aftertaste. The Bakon L’Orange was created by Justin Freet, one of Liberty’s many talented mixologists.
The Not So Secret Recipe:
- 1 ½ oz Bakon Vodka
- ¼ oz Frangelico
- ¼ oz Navan Vanilla
- ¼ oz Grand Marnier
- Dash of orange bitter
Mix over ice, then chill and serve in a martini glass. Garnish with orange twist.
Bakon L’Orange isn’t Liberty Bar’s only concoction that utilizes strange (yet effective) flavor combinations. Catfish Blues ($9) couples Evan Williams Kentucky Bourbon with fresh blueberries, and throws in some Amaro Nonino (a bitter digestif) for good measure. The Bramble ($9), on the other hand, calls for gin, blackberry jam and lemon juice. Then there’s the infamous Ancholada Sour ($9), which takes two notorious spirits — Pisco and Absinthe — and softens the blow with flavors of pear, citrus and honey.
Liberty Bar | 517 15th Avenue East, Seattle | (206) 323-9898