We want your bacon cocktails (with video!) | Bleader

Wednesday, March 28, 2012

We want your bacon cocktails (with video!)

Posted By on 03.28.12 at 07:28 AM

Sign up for our newsletters Subscribe

make it better
  • make it better

Baconfest 2012 tickets sold out last month within minutes, but you can win a pair by submitting to a bacon cocktail challenge to be judged by myself and esteemed mixologists Mike Ryan of Sable and Stephen Cole of Barrelhouse Flat.

Finalists will mix their cocktails at Sable for the panel of judges on April 8—Easter Sunday—starting at 2 PM. For the record, while I know Ryan and Cole are more bullish on the matter, I believe cocktails are one of those rare things that bacon does not, in fact, make better. I'm going to be hard to please. So bring it, if you will.

The rules—and the world premiere of the 25-chef-studded Baconfest 2012 video—after the jump.

Contest rules:
-Deadline: April 2 at noon.
-Must be an original recipe.
-Must use bacon as an ingredient—bacon vodka, pork stock, etc are not applicable.
-Recipe must be measured in fluid ounces.
-Recipe must have a name.
-Recipes that have ingredients which are originally produced (i.e. smoked cherries, syrups, etc) must include recipes for those ingredients

The winner wins a pair of tickets to the festival on Saturday, April 14.

Submit recipes to baconfest@chicagoreader.com.

Tags: , , , , , , , ,


Showing 1-1 of 1

Add a comment

Subscribe to this thread:
Showing 1-1 of 1

Add a comment

More by Mike Sula

  • Cheap meat is not The Wurst

    Cheap meat is not The Wurst

    Pasture raised, GMO- and antibiotic-free meat isn't cheap, but it's free of Big Ag consequences that put the food supply at risk.
    • Jul 10, 2020
  • The Wurst has the best meats

    The Wurst has the best meats

    A small northwest Indiana butcher shop makes a go of it mid-pandemic with small farmers, small slaughterhouses, and naturally raised beef, pork, chicken, and lamb.
    • Jul 7, 2020
  • Bye Bye Blackbird

    Bye Bye Blackbird

    Farewell to one of Chicago's most iconic restaurants.
    • Jul 3, 2020
  • More »

The Bleader Archive

Popular Stories