It’s almost Cinco de Mayo! That means…gratuitous drinking and eating. That’s why I have partnered with FreshDirect and their cool new delivery service FoodKick to create this completely unnecessary margarita.
Now when I say unnecessary, I mean that it’s excessive and aggressive in it’s form, but that doesn’t mean it’s not special in it’s own right. Not everyone has a problem with excess; personally, I enjoy it in moderation. Look at the guy who decided to put a cheeseburger slider, bacon, and shrimp on top of a Bloody Mary. IMMEDIATE INTERNET SENSATION!! I imagine that guy is sitting on a private jet somewhere exfoliating his body with diamonds. That’s the dream, kids.
FoodKick is also a revelation in delivery service. Unfortunately not available in Manhattan yet, but I live in Williamsburg so I get to take full advantage. Available in Queens and BK, you download the app, browse the different promotions (Taco night, pizza party, etc) and they deliver everything to you within an hour. It’s so genius. This one is for margaritas obviously and they sent tequila, limes, fresh lime juice, agave nectar, and orange liqueur. They also send you margarita recipes so you don’t have to do any of the guess work. AMAZING.
So here’s the Candied Bacon Churro Margarita. And might I just say that this churro recipe is really great too. I loved the texture and how light they tasted even though they were deep fried. You don’t have to use the bacon but…why would you not? Brown sugar and bacon is probably one of the greatest combinations ever. Then you add tequila into the mix and BAM you have yourself a party.
Also you will see in one of the pics below, I added a splash of pomegranate juice to one of them. Totally optional, but you can add any juice you like.
Candied Bacon Churro Margarita
CANDIED BACON CHURROS NEEDS
- Vegetable oil, for deep frying
- 4-5 slices of thick cut bacon
- 1/4 cup brown sugar
- 1 cup water
- 2 tbsp brown sugar
- 1/2 tsp salt
- 5 tbsp unsalted butter
- 1 cup All Purpose flour
- 2 eggs
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1 tbsp cinnamon
- Special tools needed: pastry bag with a star tip. You don’t HAVE TO use a star tip, but you definitely need a piping/pastry bag.
- 1.5 oz Avion Silver Tequila
- 1 oz Combier Liqueur D’Orange
- 1.5 oz fresh lime juice
- 0.5 oz agave nectar
- Lime and/or salt rim for garnish (in this case, we are using brown sugar and cinnamon for the rim)
- Preheat oven to 350 degrees. Line a large sheetpan with tin foil. In a large bowl, mix together the bacon and brown sugar. Lay the bacon on the sheetpan/foil and pat the excess brown sugar into the bacon. YUM. If you want to keep the bacon nice and flat, you can add a layer of parchment paper on top of the bacon and place another sheetpan on top of it for half the cooking time. Then remove to get it all nice and crispy. Totally optional though. Cook for 45 minutes or until the bacon is crisp and browned. Let cool.
- Chop two slices of bacon into small pieces. Mix together sugar and cinnamon in a shallow plate or bowl, then add the chopped bacon and mix. Set aside.
- In a medium-large saucepan, add the water, brown sugar, salt, and butter. Heat to a low boil. Remove from the heat and add the flour to make the dough. This will take some elbow grease, but don’t fret because it’s worth it. Allow the mixture to cool a little, because we will be adding eggs and you don’t want to scramble your eggs on hot dough.
- While the dough is cooling, heat vegetable oil in your deep fryer or use a large frying pan with roughly 2 inches of oil. Heat to 375 degrees. If you don’t have a candy thermometer, you can test the oil by dropping a few breadcrumbs in it and see if they float to the top and bubble.
- In a small bowl, add the eggs and vanilla and beat together. When your dough is cool enough, add the eggs in slowly and stir to combine. This part took some serious elbow grease too but keep at it! I was stirring at first and thought for sure I did something wrong, but it comes together you just got to keep mixing and stirring with a large spoon.
- Fill your pastry bag with the dough and make sure you put on the star tip if you have one.
- Squeeze the dough from the pastry bag into the hot oil and make each one about 4 – 5 inches long. Lest we forget, these will sit atop your drink, so you don’t want them to be too big. But hey, if you want them longer, by all means go for it. I like the mini version.
- Cook the churros for 1-2 minutes and flip to make sure they are evenly browned on all sides. They fry up pretty quickly but you don’t want them to still be raw on the inside so make sure they are cooked through by tasting one.
- After removing from the hot oil, immediately roll them in the candied bacon/sugar/cinnamon mixture.
- Measure and add all ingredients to your cocktail shaker with ice. Shake vigorously for 10 seconds.
- Using a margarita glass or Old Fashioned glass, take a lime wedge and run it over the entire rim. Turn it upside down and dunk in the brown sugar/bacon/cinnamon mixture.
- Add a cube or two of ice to the glass and strain shaken cocktail into it.
- Garnish with a skewer of one churro and a piece of the candied bacon, if you desire.
This post was written in partnership with FreshDirect and FoodKick. All opinions are my own.