Courtesy Lawrence Trailer, head bartender, Le Coq Rico, New York City
Poultry-centric restaurant Le Coq Rico in New York City takes its food very seriously—think heritage-breed hens, duck foie gras and guinea fowl galore. But the food-inspired cocktails here have a sense of humor. This outrageous drink, listed under “Coq’ Tales,” is inspired by Elvis Presley’s favorite snack, peanut butter and banana sandwiches. We’ve streamlined the cocktail a bit: At the restaurant, it’s made using a house-made beer-nut orgeat and served with a duo of garnishes that includes candied duck bacon.
- 1½ ounces Avuá Amburana Cachaça
- ¾ ounces orgeat (almond syrup, like Trader Vic’s Orgeat Syrup)
- ½ ounce lemon juice
- ¼ ounce Giffard Banane du Brésil
- Banana chip, for garnish
- Candied maple bacon, for garnish (optional, recipe below)
Combine all ingredients except garnishes in a cocktail shaker filled with ice. Shake well, and strain into a coupe glass. Garnish with a banana chip floated on top of the drink, and if desired, a piece of candied bacon skewered on a toothpick.
- ¾ pound D’Artagnan Duck Bacon (or regular bacon)
- ¼ cup dark brown sugar
- ½ ounce maple syrup
- ½ ounce rice vinegar
- ½ ounce orgeat
Preheat oven to 350˚F. Place slices of bacon on cooling rack over foil-lined baking sheet. Mix together all other ingredients and coat bacon.
Bake 10 minutes, then flip. Baste the bacon with remaining sugar mix and bake for additional 5 minutes. Remove from oven and immediately place in freezer for 5 minutes. Cut into half-inch pieces for cocktail garnish.