Dick Tracy

The Dick Tracy was one of the absolute most popular drinks at the coffeebar. It's components: espresso, maple syrup, bacon-infused milk (yes, you heard that right!), and a side of caramelized bacon with black truffle salt. Super indulgent, intrinsically primal, truly delicious.

First, some mise en place.

Cook the bacon

1. Cook the bacon on a pan at an almost crispy texture.
2. Save the bacon fat.
3. Once cool, cut the bacon pieces in two inch strips. Store in container, refrigerated.

Bacon Powder

You'll need:

• 20g bacon fat (pass through a fine-mesh filter)
• 70g tapioca maltodextrin

In a large pan:

1. Add 10g of bacon fat
2. Add 50g of tapioca maldodextrin
3. Whisk together thoroughly

Then:

1. Add another 10g of bacon fat into the mix.
2. Add 20g of tapioca maltodextrin
3. Whisk together

Store in air-tight container.

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Assembly

Prep the amuse-bouche

1. Sprinkle light brown sugar over a strip of bacon, then caramelize it with a torch. Use indirect heat, avoid direct contact with the flame.
2. Add a small pinch of the black truffle salt.

Bacon Infused Milk

Put a glass carafe over a scale.

In a glass carafe, add 1.5oz to 2oz of the bacon powder. Add 100g of steamed whole milk, then power whisk together.

Assemble Rocks Glass

Put a gibraltar rocks glass over a scale.

In a rocks glass, add 1oz(28g) maple syrup grade A.

Pull a shot of espresso on a separate small container. Then, slowly pour over it the rocks glass, thus layering it over the maple syrup.

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Final Assembly

Place the caramelized bacon garnish over the edge of the rocks glass, present the carafe with the milk on the side. Instruct your guest to pour milk over the rocks glass.