Steak and bourbon - it's a hard double act to argue with, especially when the venue is one of London's meat meccas, JW Steakhouse.
Yes, it's Jack Daniel's Month at JW Steakhouse in Mayfair, to honour the birth month of JD founder Mr Jack Newton Daniel. So what does that actually mean?
Well, on top of the usual menu, the restaurant's bourbon bar is serving up some one-off JD cocktails using the bar's very own homemade bacon-infused bottle. Yes, you heard, bacon.
It's better than it sounds. Here's how it's made - premium smoky bacon is cooked and the fat reserved. Hot bacon fat is then added to a jar of Jack Daniel’s whiskey, sealed, and once at room temperature, placed in the freezer for 24 hours. Whilst the fat solidifies, the whiskey remains in liquid form and is strained.
The result is a surprisingly pleasant combination of smoky and sweet, the Candied Bacon cocktail (below) even coming with a slice of crispy bacon as a garnish. Not for everyone maybe. Definitely not vegetarians.
On the food menu meanwhile, head chef Paul Hallett has added a few special dishes including Flat Iron Steak with Jack Daniel’s Honey Roasted Vegetables and Apple Pancakes with Jack Daniel’s Honey Syrup for dessert.
+44 (0)20 7399 8460 or visit jwsteakhouse.co.uk
The Bourbon Bar
Flat Iron Steak with Jack Daniel’s Honey Roasted Vegetables
Jack Daniel’s Honey Syrup