By Susie Timm, Chief Operating Foodie
I spent part of my weekend trying to figure out what Twitter is all about. In the process, I learned that it is pretty fun and a fantastic way to learn about new cocktails, foods, restaurants etc at lightning fast speed.

Saturday night, I got a tweet from Marianne Belardi from Cowboy Ciao asking if I had tried the “Meat and Potatoes Martini” at Cowboy Ciao.

Here’s how that conversation on Twitter went:

Cowboy Ciao  @Foodieslikeus (Foodies Like Us) Susie-Q…new martini at Cowboy Ciao screaming your name: “Meat & Potatoes Martini” | Carlsson’s potato vodka | drops of aromatica | chilled & served up | topped with cooked-to-order, deep-fried bacon. $11 *Uh-huh*

@ciaomari I think you are trying to kill me with food temptations tonight! Meat and Potatoes Martini @cowboyciao eh? I feel a blog coming on!

The temptation of that martini gnawed at me all weekend and of course on Monday, I headed into CC to give it a shot.

I was not exactly sure what I was getting into—some of you may remember I reviewed the BLTini at Digestif earlier this year. It was like a BLT in a glass. I wasn’t certain that could be topped, but I have learned not to doubt the cocktail prowess of one Peter Kasperski…

I took my place at the counter and Eric took my order.

“A meat and potatoes martini please—oh and a glass of Guntrum,” I said.

He gave me a quizzical look, I assume, because I was double fisting alcohol at 1 pm.

“I am going to review the martini,” I explained. He looked relieved.

I also ordered one of my most favorite things in the world, their world famous Stetson Chopped Salad. It’s beautiful and one dish that I start craving and cannot stop craving until I eat one!

The Stetson Chopped, awaiting my inhalation.

I tapped my fingers in anticipation of the martini and ignored my wine.

Finally, the martini arrived. Made with Carlsson’s vodka, Worcestershire, and bitters, this creation is topped with egg washed, battered and deep-fried BACON!

The main ingredients and finished product. Glorious!

Oh My! I was actually pretty stunned. I took a few food porn pics and then it was time to taste.

I put the bacon aside as it would be pretty hard to drink with meat on top of it. My first sip surprised the hell out of me!
It was so incredibly smooth, smoky and had such a subtle flavor. Then, I took a bite out of the bacon. The two flavors combined and truly tasted just like crispy bacon topped mashed potatoes.

The bacon perches atop the glass.

I allowed myself 2 more sips as I felt that getting lit-up at 1 pm was not a very bright idea. And trust me, if I drank the entire thing, it would go down perfectly and I would want another. Susie+2 martinis=bad.

The moral of this vodka and meat-filled tale—I had no idea that Twitter could be a cocktail conduit of information. I eagerly anticipate my next trip to CC for a Meat & Potatoes Martini. Most importantly, I know if Peter is inventing a meat cocktail, I will be first in line to try it!

Frankly, I might run in there later just for another piece of deep-fried bacon! Yowza!

By Susie Timm, Chief Operating Foodie/Bacon Afficionado

Ahhh, Bacon. I love the smell. I love the sizzle. I even love that it is so sinfully bad for me. Everything genuinely is better with bacon.

I am always on the hunt for new and exciting uses for bacon. I read about 5 different cooking magazines per month and get excited by all the bacon news. Bacon cupcakes. Bacon syrup. Bacon lip balm. Bacon peanut brittle. The possibilities are endless.

Imagine the joy I felt when last week when I was offered the chance to try a BLTini. Yes. That is correct. A martini that tastes like a BLT. I was elated but slightly skeptical. Can a drink really taste like a BLT??

Marianne Markogianis and Peter Kasperski of Digestif, Cowboy Ciao and Kazimierz were more than happy to introduce me to yet another type of bacon goodness!

We headed over to Digestif in its new, more intimate location and were treated to a cocktail spectacle.

There's a lot of cool pig-themed drawings at Digestif! Must be that bacon vodka they are using as inspiration...

Peter assembled the necessary ingredients:

¾ oz homemade Bacon Vodka

1 ½ oz Tomato Water

2 leaves chopped Basil

1 drop liquid smoke

2 drops Cholula hot sauce

3 crushed pink peppercorns

The ingredients await their martini fate...

Combine vodka, tomato water, 1 basil leaf, liquid smoke, and Cholula with ice and shake vigorously.

Shake and pour!

Pour into martini glass and garnish with 2^nd basil leaf and crushed pink peppercorns.

The BLTini in all its glory!

Voila!  Comfort food in a cup. Wow. I took my first sip. Ahhh, bacon. I was fairly stunned by how much the drink really does taste like a BLT.

I would enjoy it before any pork or tomato based dish. Of course not everyone can make homemade bacon vodka or tomato water.  It’s a very long and involved process. Frankly, you should just hang out at the food bar at Digestif and pick Executive Chef Payton Curry’s brain. He’s a super nice dude. He’s from Rochester, Minnesota (like my husband) and will be glad to share the bacon vodka secrets. It is much easier however, to saddle up, order a BLTini and some super fresh and organic food. Sip and enjoy!

Thanks Peter! Cheers!

Thanks Peter and Marianne for placating my endless need for creative uses of bacon. I will be back soon!