A tribute to Salvatore Calabrese (father of the now-legendary “Breakfast Martini” in London, 2000), Ellis’ own “breakfast in a glass” features bacon-washed Tuaca—washing, in this case, a process by which a spirit is infused with the flavor of a high-fat product, which is then skimmed off, leaving no actual pork in your glass. “I wanted to transform the real, savory flavors of breakfast into a drink, but not as a gimmick, rather as a truly delicious drink.” Sample more innovative cocktails at Social Mixology, Tuesday nights in December at First Food & Bar, 10 p.m. to 3 a.m.
1.5 oz. bacon-washed Tuaca
1 bar spoon homemade apricot preserves
.75 oz. freshly squeezed lime juice
Combine over ice, shake and strain into a chilled cocktail glass. Garnish with a cappuccino and egg-white espuma, and serve with a side of toast smothered with dark chocolate spread.