Bacon, bacon everywhere, including in my drink.
Our porcine fetish is not new, nor is adding bacon to cocktails, but the Breakfast of Champions ($10, bacon-infused bourbon, maple syrup, egg white, maple sugar rim) at District Oakland succeeds in creating a surprisingly elegant drink that's not too rich. Bar manager Danny Baker's recipe shows just enough bacon, smartly adding the maple sugar rim for a little textural crunch usually missing from this style of drink. Crispy bacon is always a good thing.
For those of you who celebrate the deliciousness of pork, the Breakfast of Champions isn't the only source of fatty meat at the restaurant: Executive chef Bob Cina is producing exceptional charcuterie in house that will eventually make its way onto the San Francisco location's menu.