Yeah, that drink was "unfortunate" at best. The smoke from the bacon was incredibly over-powering. cW, you used to be intimately familiar with these cocktails. What's your take on the baconator-manhattan?
Sad to say, I am in agreement with mk on this one. (Not sad to agree with mk, just sad that I can't stick up for my previous and beloved place of employment on this one). Had the bacon been served on the side, the synergy would have been wonderful. Alas, not only was the smoke overpowering (at times), but that, and the oily fattiness of the bacon, were the only things imparted. Without crispness, salinity and umami, bacon wouldn't ever work. And so it did not work in the GKB manhattan. The only successful incorporation of bacon into a cocktail I've seen is when Bloody Marys are garnished with generous strips of the stuff. Anyone else have candidates?