January in Fort Worth means rodeo season, when cowboys and gals don their Western best and head to Will Rogers Memorial Center for steers and beers. Reata has long served as a popular pre-show stop. It’s where patrons can find The Show Pig – the perfect libation to wet their whistle before the bucking begins. Order one at the restaurant or craft one at home with the recipe here, and don’t knock the pork-fat washed bourbon before you try it. “The pork fat will leave the bourbon with a smoky flavor,” says head Reata bartender Marc McBride. “It also will leave just a hint of bacon flavor, and it gives the cocktail a great mouthfeel.”
The Show Pig
- 2 ounces pork fat-washed Buffalo Trace bourbon (see note)
- 3/4 ounce Grand Marnier
- 2 dashes of angostura bitters
- Orange peel for garnish
- Place bourbon, Grand Marnier and bitters into a mixing glass. Top with ice and stir. Strain into a chilled cocktail coupe and garnish with an orange peel.
Note: To fat-wash the bourbon, add 1 1/2 ounces bacon fat (Reata uses Nueske’s brand) to 1 liter bourbon. Stir, cover with plastic wrap in a container and freeze for 24 hours. Remove solidified fat, then double strain.
—310 Houston Street, Fort Worth, 817-336-1009, www.reata.net