A Sip of Bacon, Anyone?

Bacon may have officially jumped the shark, but don’t tell that to Pankaj Kumar Dogra, recent recipient of the “Bartender of the Year” award in Mumbai, and chief mixologist at the Taj Lands End’s Atrium Bar in the posh Bandra neighborhood of Mumbai. Dogra has just conceived a cocktail list called “Dinner Meets the Bar.” And one of the stars of the list is—wait for it—a bacon-infused vodka cocktail.

Being both intrigued and fatigued at the bacon-makes-you-cool phenomenon, I couldn’t resist trying the porkified potion during a recent visit to India’s largest metropolis. The result: the tomato-water adds a pink hue to the drink, giving it a cosmo-like look. Then your taste buds kick in and, well, it’s like drinking liquid bacon. But not cooked bacon; it actually tastes like liquid raw bacon. Despite fears of a possible tape worm, I finished the drink and moved on to others on the list, hoping to erase the liquid bacon from my memory (and taste buds). The martini blended with betel leaf did just that. So did the ginger-rum cocktail muddled with curry leaf. The balsamic vinegar and vodka was interesting, but a bit too Ferran Adria for my liking. By the time I had moved on to the basil and rum cocktail—an intriguing yet harmonious pairing—I was successful in erasing the bacon-infused libation from my memory. The only problem was that I had managed to erase just about every other memory of that evening, as well.

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