Yunhee Kim
Using a technique called "fat-washing," bartenders are lending meaty undertones to alcohol with pork products. "It's not like biting into a pork chop," swears Drew Davis, beverage manager at Má Pêche in New York City, of his bacon- and pork-belly-infused Pig Liqueur. "The taste is more of a smoky background note rather than a smack-you-in-the-face sip of bacon." Bourbon and tequila stand up to the robust flavor best.
