He tracked down some black-fig vinegar and made a “shrub,” a sort of concentrated syrup, by soaking the bacon bits in it and then straining them out. He used “just a touch” of the infusion in his cocktail, the Dr. Baconstein—”because it’s nearly toxic, I think.” Other elements included overproof white rum, ruby port, and a little egg white.
*To make the shrub, soak a half teaspoon of McCormick Bac’n Pieces in a half ounce of Cuisine Perel Black Fig Vinegar.
