A Sparkling Rosé to Cure What Ails You
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The Patrick Bottex “La Cueille” Bugey-Cerdon is like candy for grownups… in the best possible way
If it’s wrong to say that this wine tastes like rainbows and sunshine, we don’t want to be right.
Let’s say you’re having a bad day. A really bad day. The kind of day where the alarm clock doesn’t go off, the commute takes twice as long as usual, you’re forced into having one of “those” conversations with your boss/significant other/mother/roommate/etc., and to top it all off, the strap on your bag breaks a block from home. Don’t worry; we’ve found the ultimate bad-day antidote. One sip of the Patrick Bottex “La Cueille” Bugey-Cerdon sparkling rosé, and all those troubles will float away.
Located near the Savoie in eastern France, the wine region of Bugey produces white, red, rosé, and sparkling wine, most of which (sadly for us!) is consumed locally. Within Bugey lies Cerdon, one of the region’s unofficial “crus,” famous for its signature bubbly, off-dry rosé. Only a few are imported into the U.S., including this bottling of 90 percent gamay and 10 percent poulsard from Patrick Bottex, made in the methode ancestrale tradition. This technique, also known as pétillant naturel, involves bottling the fermenting wine before fermentation has finished. The remaining fermentation builds pressure in the bottle, creating a naturally sparkling wine, usually with a touch of sweetness.
It’s hard to resist a smile from the moment that this wine is poured into the glass: cotton-candy pink bubbles froth on top of berry-colored juice. Ripe strawberries and raspberries burst onto the palate, and the initial sweetness might trick you into thinking that you’re drinking juice instead of wine; it is only eight percent alcohol, after all. But don’t turn and run at the mention of residual sugar! It’s certainly a balanced sweetness, finishing pleasantly tart, giving images of sunset with a touch of orange and lemon citrus. The Bottex “La Cueille” Bugey-Cerdon ($22.99) is like candy for grown-ups… in the best possible way.
Though we wish you only sunny days ahead, the next time a rotten day strikes, take a deep breath and remember that there’s an upside waiting at the end. If it’s wrong to say that this wine tastes like rainbows and sunshine, we don’t want to be right.
50 Signature Wedding Cocktails
Toast to a long, happy marriage with delicious cocktails and mocktails guaranteed to be a hit on your big day.
A Twist on the Classic Mint Julep
Put your own, unique spin on the classic mint julep by mixing in your favorite flavored simple syrup and topping with flowers or fruit.
Berry Rose Mojito
Get your cocktail hour on with a winning mix of strawberries, lime, mint, sugar and most importantly, sparkling rosé.
These pretty-in-pink sips are bubbling with pineapple and blood orange juices, champagne and o range liqueur. For a jazzy addition, have your bartender rim each glass with pink sanding sugar. GET THE RECIPE
Refreshing Rosemary Greyhound
If you like your adult beverages on the sweet and savory side, then definitely give this rosemary greyhound a try. It&rsquos pretty-in-pink thanks to a bit of grapefruit juice which gives it a citrusy kick.
Blackberry + Honeysuckle Spritz
Serve your guests a delicious cocktail they'll be dreaming about all year long. Pair juicy, garden-fresh blackberries with sweet honeysuckle vodka for a colorful cocktail that tastes like summer in a glass.
Get the best of both worlds by combining two popular wedding drinks &mdash beer and margaritas &mdash into one refreshing and delicious sip.
Moscow Mule With a Twist
The classic Moscow mule gets a cold-weather makeover with the addition of cranberry simple syrup &mdash perfect for those chilly fall and winter weddings.
Summery Honeysuckle Mimosas
Equal parts pretty, delicious and easy to assemble, this sweet, sunny cocktail will wow the crowd at your romantic summer or spring wedding.
Whimsical Gin Fizz
Eat, drink and be merry with a signature sparkling cocktail that's bursting with vibrant berry colors and an evergreen-like fragrance.
Boozy Bourbon + Peach Smash
Just one sip and you'll agree: bourbon + peach = a match made in cocktail heaven. Best of all, this not-too-sweet summery sip is a snap to make by macerating the fruit overnight for a perfectly peachy syrup.
Tipsy Hibiscus + Green Tea
Rich in antioxidants and full of flavor, this bourbon-based cocktail is both good for you and good for what ails you.
Ginger Grapefruit Bourbon Sour
Show off your and your spouse's playful personalities with a signature sip to match. Packed with bright citrus flavors and based with bourbon, this cocktail is sure to be a crowd-pleaser.
Honeysuckle Strawberry Slush
Treat your guests with a grown-up slushie that combines two of the summer season's most iconic flavors: strawberry and honeysuckle (vodka, that is).
Lavender Collins Cocktail
This colorful twist on the classic Collins cocktail puts fresh-picked lavender to good use and will look pretty in your wedding pictures.
Summertime Watermelon Mule
Give your standard mule a summery kick in the glass with the addition of fresh, muddled watermelon.
Purple Rain Perfection
Let the good times roll with this signature Purple Rain cocktail that incorporates Don Julio Blanco tequila, cranberry syrup, fresh lemon and lime juices and is garnished with a purple flower.
Autumn Harvest Sangria
Brimming with fall's most iconic flavors, this sangria is sure to warm guests up no matter the temperature outside.
Tipsy Tropical Agua Fresca
For nuptials taking place on a hot sunny day, consider this fruity and refreshing cocktail of pineapple, lime, orange, tequila and rum to get your guests in the party mood.
Cardamom Berry Smash
The deep flavor of fresh blackberries melds with the exotic spice of cardamom syrup and citrusy botanicals of gin to create a refreshing relief to the summer heat. This would fit right in at a rustic-chic soirée.
Get ready for the oohs and aahs with this luxurious margarita featuring a shimmery-blue liqueur and edible gold stars.
Smashed Cherry Mule
This sweet, pretty drink takes full advantage of fresh cherries by blending them into a classic Moscow mule.
Pineapple Hibiscus Punch
We&rsquore deeming this boozy beverage "summer in a glass." Sweet pineapple juice and white rum layer with complex flavors like ginger, cilantro and hibiscus tea to pack a tasty punch.
Pink Grapefruit Gin and Tonic
Garnished with mint and a slice of pink grapefruit, this delicious take on the gin and tonic would be ideal for a spring garden wedding.
Lime in the Coconut Cocktail
Perfect for a beach wedding, this tropical adult beverage is made with coconut vodka, pineapple puree and a splash of flavored sparkling water.
Mocktail: Sparkling Cran-Citrus
It's great to include a mocktail for those who don't imbibe or little ones in attendance. A splash of cranberry juice added to orange-flavored sparkling water gives this drink a fun coral hue. Rim each glass with sugar and garnish with an orange wedge to evoke an adult-beverage aesthetic.
Boozy Berry Patch Lemonade
Calling all berry lovers! This one's for you. Raspberries, blackberries and strawberries soak in a mix of lemonade, bourbon and pomegranate juice to make this tasty cocktail: a great choice for a Southern summer wedding.
Sweet Honey Bourbon Cider
For a tasteful drink to serve at a fall reception, combine bourbon, honey and apple cider to make a sweet and sugary cocktail that guests will love.
Pretty Pomegranate Mimosa
The perfect drink for getting ready with the girls, a mimosa is a classic way to celebrate the day of the wedding. Opt for pomegranate juice over the traditional orange juice for a fun take on the traditional brunch cocktail.
Caramel Apple Martinis
Ditch the classic cocktails and opt for flavorful versions instead, like these delicious caramel apple martinis. Dress up the glasses with cinnamon sugar and a wooden stir stick.
Boozy Orange Creamsicle Float
Cocktail hour meets dessert time with these decadent grown-up creamsicle floats. It's safe to say that you won't find anything like this on a normal dessert table.
Cherry, Vanilla and Amaretto Cocktail
If a cozy winter wedding is in your future, this cocktail is the way to go. Cherry, vanilla and amaretto give this sip all the flavors of a hot-from-the-oven cherry pie. The whipped cream and pie crust crumble make it as pretty as it is tasty.
Refreshing Mint Julep
Having a summer wedding? Cool off with this Southern classic.
Pink Flamingo Cocktail
Bring the feel of a tropical destination wedding to your reception with this fun-in-the-sun, pink flamingo cocktail. Feeling extra? Garnish the glasses with fresh fruit slices and a playful umbrella.
Mocktail: Virgin Grapefruit Mojito
Pink grapefruit, sweet agave and fresh mint are muddled together and topped with flavored soda to create the same great taste of a mojito, just without the alcohol.
Black & Blue Mint Mojito
Brightening up a classic cocktail for a unique signature sip is as easy as incorporating juicy fresh fruit and aromatic herbs.
Sneaky Tequila Cocktail
Not for the faint of heart, this cocktail has a smooth taste with a powerful punch, thanks to tequila, coconut rum and peach schnapps topped with pineapple and cranberry juices.
Appleberry Pie Cocktail
This cocktail is almost too pretty to drink . almost. This berry-heavy cocktail features raspberries, blueberries and blackberries and is mixed with apple juice and cognac. Yum!
The name Mai Tai actually translates to "out of this world" in Tahitian, and that&rsquos exactly what this signature sip is. But to enjoy the tasty concoction, all you really need to know is which dark and light rums you prefer.
Coastal Citrus Punch
This one's for all you fruity cocktail enthusiasts. Six types of fruit combine with white wine to create a tasty punch that your guests will keep coming back for.
Sol de Flare Cocktail
Some like it hot! This refreshing cocktail, peppered with spicy tequila, is sure to start a fiesta on your special day.
Cranberry Lime Float
Looking for something a little out of the ordinary? Look no further than this refreshing combination of lime sherbet, cranberry juice and vodka.
Mocktail: Cantaloupe Ginger Spritzer
You just can&rsquot go wrong with a zingy, flavorful spritzer. Incorporate unexpected flavors like cantaloupe and ginger for a conversation-starting sip to enjoy while celebrating all night long.
Tart Strawberry Mojito
Delicious strawberries and tart lemons lend a sweet summertime twist to the classic mojito in this irresistible cocktail.
Spicy Mango Margarita
Calling all spice lovers! This delicious blend of mango, jalapeno and tequila is sure to set your mouth (and the party) on fire.
Mellow Melon Margarita
Like its name promises, this fruity twist on the traditional margarita will leave you refreshed and feeling mellow. (And who can't use that after all the stressful wedding planning?)
Matcha Green Tea Gimlet
If you're looking for sophistication, look no further. The grassy notes of matcha balance perfectly with flowery botanicals of London dry gin in this very "green" cocktail. It's a bit tart, a bit sweet, a bit unusual and very tasty.
Chocolaty Peppermint Cocktail
Dreaming of a winter wonderland? Keep your wedding guests warm with this decadent cocktail made with peppermint and hot cocoa.
Don't forget about the groom's signature drink. For this cocktail, combine Tres Agaves Blanco Tequila, cold brewed tea, lemon juice and simple syrup in a cocktail shaker and dry shake for 5 seconds. Pour into Collins glass with ice and top with soda water. Add 5 dashes of angostura on top and garnish with reindeer moss.
Delectable Caramel Apple Sip
If you're planning a fall wedding, try something seasonal like this caramel apple mixed drink. It can be served warm or cold depending on your preference.
Mocktail: Raspberry Lemon Cooler
Looking for a mocktail that tastes as refreshing as a cocktail? Fresh raspberries add a sweet fruitiness while non-alcoholic ginger beer creates an unexpected spiciness in this aesthetically pleasing drink.
The Best Sparkling Wines
Though we firmly believe that bubbles should be enjoyed year-round, no special occasion excuses required, laying in a good supply over the holidays is a necessity. Since we’ve all suffered the consequences of overdosing on corner-store sparklers—which are often sickly-sweet yet somehow enamel-strippingly acidic—we asked our resident wine guy, Oscar Mason, for a few recommendations on sparkling wines that are a bit cleaner. You can only call a sparkling wine “Champagne” if it actually hails from the Champagne region of France, which means they often come with a heftier price tag—Cava and Prosecco offer econommical alternatives that don’t sacrifice on quality.
Castellroig Brut Cava NV, $13
“While it can seem at times like Cava’s best use is propping up endless-Mimosa brunches, it is made in exactly the same way as Champagne and can, in capable hands, deliver equally stunning wines at a fraction of the price. Castellroig is one of a growing number of smaller producers who do things the right way: they farm organically, focus on the best quality grape varieties (in this case Xarel-lo, which channels clean, pure citrus fruit), and let the grapes do the talking. Easygoing and inexpensive, this is a perennial crowd-pleaser and a great go-to for any sparkling wine cocktail.”
Sorelle Bronca Extra-Dry Prosecco NV, $18
“Prosecco is the name of both the grape variety and the region north of Venice where this wine is produced. Unlike Champagne and Cava, carbonation usually takes place in tanks rather than the bottle to retain the floral freshness of the young wine. The “Sorelle” (sisters), Antonella and Ersiliana Bronca, farm their vineyards organically and use a rare technique that allows them to ferment in batches throughout the year, ensuring each bottle is as fresh as possible. Ideal as an aperitif, preferably during daylight hours.”
Lise et Bertrand Jousset Rose à Lies Pétillant Naturel 2014, $23
“Though they’re best known for still whites made from Chenin Blanc, Lise and Bertrand Jousset happen to be one of only a handful of producers to have mastered Pétillant Naturel, the oldest (and trickiest) method of making sparkling wine. Since no sugar, yeast, or sulphur is added in this process, the pure, exuberant fruit comes through unencumbered. Rose à Lies, made from Gamay and Grolleau, tastes of strawberries and summer herbs and finishes with tangy, saline minerality. I like this first thing in the morning on Christmas Day, to ward off evil spirits.”
Stéphane Tissot Rosé Indigène Crémant de Jura NV, $30
“The Jura, a tiny and, until recently, almost forgotten region on France’s eastern border, is one of the few areas that can compete with Champagne’s complexity and finesse, and Tissot is one of the best producers in the area. This brooding rosé, made from Poulsard, Trousseau and Pinot Noir and aged extensively in bottle for extra depth, is powerful yet nimble enough to complement everything on the Christmas buffet.”
Agrapart & Fils Les 7 Crus Brut Champagne NV, $44
“While the big luxury houses still get most of our attention, the real buzz in Champagne is with the smaller Récoltant-Manipulant (“Grower-Producers”). Rather than buying in fruit, these producers use only grapes that they grow and farm themselves, showcasing the nuances of the vineyard rather than the skill of a blender. The Agrapart family specializes in Chardonnay, which emphasizes the mineral, elegant side of Champagne. This is the dark gray suit of Champagnes it’s never out of place.”
Bollinger La Grande Année Brut Champagne 2004, $120
“If 2015 has been particularly kind to you, you might consider splurging on something with which to say farewell. For pure excess, Bollinger is hard to beat. Based on Pinot Noir, which produces the densest Champagnes, and fermented in oak barrels to accentuate that richness, this shows earthy flavors like mushrooms and toasted nuts along with classic pear and brioche notes. Drink this in a white wine glass rather than a flute, or you’ll miss out on the full spectrum of flavors.”
- 1 1/4 oz. Mead
- 1/4 oz. Lemon Juice
- 2 dashes Lavender Bitters
- Brut Champagne to Fill
- Lemon Peel
Preparation: Shake mead, lemon juice, and bitters together. Strain into a coupe glass, top with ice-cold champagne, and garnish with a lemon peel.
Easy + Amazing Instant Pot Meals to Kick Off the Memorial Day Weekend
Pssst. Did you hear? Brit + Co's 10-week business program for women, Selfmade, is back for the summer! And that also means our scholarship program is back in action thanks to our amazing partner, Office Depot. Keep reading for more about the life-changing program and how to join the thriving, entrepreneurial community that's helped mentor over 5,700 women to date.
Designed to help you create a new business or grow your existing one, this course is personally led by Brit + Co founder Brit Morin, and supported by more than a dozen of the top female entrepreneurs, creatives, and investors in the country. Students receive personalized coaching on everything from how to get out of your comfort zone to how to scale your business, and everything in between. And now, thanks to our founding sponsor Office Depot, even more of you can join the course!
When is the program?
The summer session of Selfmade kicks off Monday, June 28 and runs for 10 weeks through Friday, September 3, 2021.
How much does it cost to enroll?
The enrollment price is $2,000, but for the summer session, we're thrilled to team up with Office Depot to grant 200 FREE scholarship seats to the course. Scholarships are open to US residents, focusing on women of color, women from underserved and underrepresented communities, and women in need of support to help them trail-blaze. After all, we firmly believe that your support system is a huge part of how you achieve greatness, and we are here to cheer all of you on.
To nominate yourself or someone you know for a scholarship, head to our application form right here. The deadline for scholarship applications is June 8 — it's time to take the leap!
Once scholarship recipients are chosen in June, prospective students will have 48 hours to accept their seats, so keep an eye on your inbox starting June 8! For those who don't receive a full-ride scholarship, you'll be eligible to receive a special discount and perks just for applying!
So what are you waiting for? Take a chance on yourself and get yourself one step closer to truly being selfmade. Learn more about the Selfmade program, apply for a scholarship and prepare to be inspired :)
Discover what valuable lessons these small business owners and entrepreneurs took away from the spring session of the Selfmade 10-week course at Selfmade Success Stories.
- 1 1/2 pounds center-cut salmon fillet with skin
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup kosher salt
- 3 tablespoons raw sugar, such as turbinado or demerara
- 1 1/2 tablespoons coarsely cracked black pepper
- 1 cup coarsely chopped cilantro leaves and stems
- 1 cup coarsely chopped parsley leaves and stems
- 2 shallots, minced
- 2 tablespoons molasses
- 2 bay leaves, torn into large pieces
- 1/4 teaspoon cayenne pepper
- 1 teaspoon caraway seeds
- 1 teaspoon coriander seeds
- 1 teaspoon sweet paprika
- 1 teaspoon freshly ground pepper
Rub the salmon fillet all over with the lemon juice. Place the fillet skin side down in a glass dish. In a small bowl, combine the salt, raw sugar, cracked black pepper, cilantro, parsley and shallots and rub the seasonings all over the salmon. Cover the salmon loosely with plastic wrap and refrigerate for 2 days.
In a small saucepan, combine the molasses, bay leaves and cayenne and bring to a simmer. Let cool to room temperature.
In a small skillet, lightly toast the caraway and coriander seeds over moderate heat, shaking the pan, until fragrant, about 1 minute. Transfer the seeds to a mortar and let cool completely. Crush the seeds as finely as possible with a pestle. Stir in the paprika and ground pepper.
Gently scrape the seasonings off the gravlax. Set the gravlax on a plate, skin side down. Brush the gravlax with the molasses pick off the bay leaves. Sprinkle the ground spices evenly over the fillet. Refrigerate the gravlax uncovered for at least 12 hours or overnight.
Using a long, sharp knife, cut the gravlax crosswise into very thin slices. Arrange the slices on plates and serve.
10 Elderflower Recipes and Remedies
When I was in England a few years ago, I ran across a non-alcoholic drink known as “Elder Flower Cordial,” and I fell in love. When I came home, I experimented until I came up with this recipe:
Thirty ounces of water
Four to five elderberry umbels, with most of the stems removed
- Bring the water to a boil and remove from heat.
- Add the elderberry umbels to the water, cover, and let stand for several hours.
- Strain the flowers and measure the water before returning it to a clean pot.
- Add the same amount of sugar as you have liquid and bring to a boil.
- Reduce heat and simmer for about 30 minutes.
- Remove from heat.
- Add the syrup mixture to sparkling water to taste.
I fill jars 2/3 full of this syrup and freeze it for winter use. I’ve used it on pancakes and in cake mixes. It makes a wonderful punch, too.
Elder Flower Fritters
Making fritters is one of my favorite ways to enjoy elder flowers. All you need is fresh elder flowers and pre-made pancake mix. A variety of recipes can be found in old cookbooks, or use the one in this post:
Vinegar (apple cider, white wine, or champagne all make excellent choices)
- Fill a jar with fresh elder flowers.
- Cover with vinegar.
- Let sit for at least a month, strain, and pour the infused vinegar into a sterilized bottle.
When I make an elderberry oxymel, I use elder-infused vinegar. You can do the same thing with elixirs and elder flower honey.
Elder Flower Evening Beverage
5 fresh elder flowers
A few springs of lemon balm
Peels from one lemon
- Remove elder stems and put the flowers in a glass jar, along with the lemon balm and lemon peel.
- Add enough vodka to cover and let sit for at least two weeks.
- Strain flowers from vodka.
- Add a sugar syrup (to taste) and let sit at least two more weeks.
- Serve this delicious beverage over ice.
Elder flower for Allergy Relief
Allergies are troublesome for many of us, especially during this time of year. Check out these six plants that may offer symptom relief, with instructions on how to use them:
Formula for Hot & Moist Cold/Flu
This cold and fever tea formula, made with five common plant allies, is one to make this summer. That way, you’ll be ready for cold and flu season when it arrives. Find instructions here:
Elder Flower Wine
You may have heard of elderberry wine, but there many ways to make wines using ingredients you probably have growing right in your own backyard. Check out these seven plants and let the winemaking begin!
Elderflower Tea – Always a Wise Choice
If you’ve never collected elder flowers or made an elder flower tea, you’re in for a treat. Learn how to harvest elder flowers and transform them into a lovely beverage!
This vinegar is wonderful for the skin! This recipe calls for lavender buds, rose petals, and elderflowers. Learn how to make this skin-soothing vinegar here:
Elder Flower Sorbet
This tasty sorbet is made with gooseberries, honey, and elder flowers. In addition to the sorbet recipe, you’ll find four more ideas for using elder flowers to make elder flower vinegar, champagne, infused almond milk, and elder flower pancakes. Get all the recipes in this post.
Real Strawberry and Sparkling Rosé Gummy Hearts
Today we have a lil DIY treat for you all in the form of one of my favorite childhood treats…Gummy Bears!…but in this case, Real Strawberry and Sparkling Rosé Gummy Hearts! That’s right! These guys are chewy, sweet and fun! While you only need a few ingredients to make these, the process can be a little tedious and finicky, and you might not necessarily make these ALL the time, but it’s such a satisfying feeling when you’re done and you’re popping these little guys in your mouth. The strawberry flavor in these is also out of control good and the sparkling rosé adds a nice boozy, but not overwhelming finish. You can keep these kid friendly by replacing the sparkling rosé for water and they’ll still turn out great! The edible gold is also just for fun, as they make everything look so pretty, but they’re totally not necessary if you don’t want to spend the time or money on them.
Lets talk about these little guys for a second. You’ll notice that I use the juices from the macerated strawberries and don’t puree and strain the mixture. I do this specifically because I think you get the cleanest product this way. It’s also the best way to get the natural juice out (without a fancy juicer, etc) which is what you want. I mention to ‘discard’ the solid strawberries bits after they’ve been strained, simply because we don’t need them for this recipe anymore, BUT you can always utilize the solids, by adding more sugar and turning it into jam, just FYI.
Also, although there are only a few ingredients, you might not have everything you need, specifically the citric acid. I know it seems weird and unnecessary, BUT I added it into the mixture because citric acid is a natural preservative and it hinders the growth of bacteria, so these guys don’t have to be refrigerated, like most recipes you’ll find on the internets. Also, because you really do need to dry these guys out for a couple days to get the true gummy bear ‘chewy’ texture, the citric acid also prevents molding during the ‘dry out’ stage. You can buy a bag for not very much right here. A little bit goes a LONG way and once you have it and use it, you’ll end up discovering the multitude of uses for citric acid! Random, I know. :)
I’m sure some of you also scrunched your nose over the light corn syrup addition. I know, corn syrup general sucks…it’s super duper processed, etc, etc….BUT it’s an inverted sugar and we need that here to prevent our mixture from crystalizing and becoming very cloudy. You can also use honey, which is usually my preference, but it really leaves a strong honey flavor that competes with the strawberry and rosé.
Once your gummies have sufficiently dried out and gotten the ‘chewy’ texture, the very light starch sprinkling and tossing of the gummies is also necessary to be able to bag these guys up without them sticking together and jellying into one big mass. Even though you’ve dried them out a bit, there’s still enough moisture (and sugar) in them to get sticky. The starch will take the full shine away from the gummy hearts and they’ll become matte, but I think they look more like real gummy bears this way and they’re still super cute!
I know I just spat out a lot of info and this project may seem long and tedious, but I promise you that as long as you have everything you need measured out and set up, it’s actually quite a fun and super rewarding project to try every now and then. I bought the silicone heart molds here and the eye droppers here and the edible gold here. Enjoy! xx, Jenny
Recipe : Beer Cured Bacon
This recipe is inspired from the barbecue icon Meathead Goldwyn. He has a method for bacon from scratch that allowed us to make the important addition of beer for more flavor. We used this bacon in our BBQ Bacon Beer, which was served at the recent Bacon and Beer Classic.
For ease of scaling, ingredients are listed for 1 lb. If you are doing a larger slab (we regularly do 3-4 lbs) just multiply the rest of the ingredients for the size your butcher has in stock.
What You Need
- 1 lb pork belly slab, skin removed
- 3 teaspoons salt
- 1/2 teaspoon garlic powder
- 4 tablespoons maple syrup
- 1/2 teaspoon pink salt (available at specialty food stores, or if you ask nicely, at the butcher counter)
- 12 oz Chocolate Maple Porter (or another craft stout or porter)
What You Do to Cure
- Make sure all tools and work areas are thoroughly clean. The cure is going to sitting for 10 days in the fridge, so making sure that you are keeping everything sanitary as you go is important.
- In a bowl combine dry ingredients and toss to mix. Add beer and maple syrup to dry mix, whisk until well blended.
- Place the pork in a shallow non-reactive container or large zip locked bag. Pour the cure over the pork and turn to make sure all sides come in contact.
- Store in refrigerator and flip pork every 2-3 days. After 10 days, the curing will be complete and the pork will be ready for the smoker.
What You Do to Smoke
- Choose your wood for the smoker (we use a mix of hickory, apple, and pecan), but using wood local to you is always a good call. (Just don't use pine - it will be super gross!) Hickory produces a nice, medium smoke that will complement the sweetness of the cure.
- Add wood to the smoker and bring the temperature to 250 degrees F.
- Remove the pork from the cure and let excess drip off. Place in smoker.
- Smoke pork until internal temperature reaches 160 degrees F. This will take 1.5 to 3 hours depending on size of slab and smoker.
- You now have bacon. Enjoy!
Shop Beer Making Kits
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Brown-Butter Bacon Chocolate Chip Cookies
Chef Dana Cree of The Publican in Chicago was kind enough to share this recipe for her life-changing cookies—and that’s not a description we’d use lightly. The brown butter is the linchpin of the whole process, because its liquid state hydrates the flour in a way that produces crisp edges and a gooey center. These cookies are much easier to make than you’re anticipating, and vegetarians will be happy to learn that they taste just as great without the bacon. Get the recipe for Brown-Butter Bacon Chocolate Chip Cookies here.