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Allston Yacht Club's Bacon & Egg martini: It's what's for breakfast

December 8, 2009 |  8:04 am

Bacon-and-egg-1 Behold the freakish but tasty majesty of Allston Yacht Club's Bacon & Egg martini. This quirky cocktail is concocted with house-made bacon-infused vodka and garnished with a pickled quail egg.

"The inspiration for the Bacon & Egg martini came when we started serving brunch a few weeks back," writes co-owner Bill DiDonna in an e-mail. "Charlie [Kelly] and I wanted something that would reflect the brunch experience and show the restaurant in all its slightly irreverent glory. Plus the Yacht Club has really good bacon, Nueske's Applewood Smoked from Wisconsin."

However, several weeks after its unveiling, the Bacon & Egg martini is not just for breakfast anymore. DiDonna says it is served to people sampling cheeses or with the yummy pork belly on the menu. If this pork-on-pork action doesn't satisfy culinary thrill seekers, I don't know what will.

-- Jessica Gelt

Photo: Allston Yacht Club

Recipe for the AYC Bacon & Egg martini after the jump

Allston Yacht Club Bacon & Egg Martini

3 oz. bacon-infused vodka
1 pickled quail egg

Shake the vodka with ice and strain into a martini glass, substituting the quail egg for an olive.

To infuse a 750-ml bottle of vodka, fry three strips of bacon until about two-thirds crisp. Put the bacon into a clean glass container and pour the vodka over it. Seal the container tightly and put it in a cool, dark place for two weeks. Strain, using a paper coffee filter, then freeze the vodka for a couple of hours. This will freeze off the remaining fat. Strain again. Bottle the vodka and keep it in the freezer for mornings when there's no food in the house.

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