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Pig in a Hammock

Pig in a Hammock

By Top Shelf

This unique, sweet & savory cocktail is the perfect drink to kick back with. The crispy bacon and grilled banana garnish give it the perfect final touch.

Prep Time

10 Min

Cook Time

45 Min




This recipe serves:


Units of Measurement:
3 Strips bacon
3 Whole Bananas (as ripe as possible)
12 Ounce pure maple syrup
1 Pinch Salt
6 Ounce bourbon
8 Ounce Fresh lemon juice
8 Dash Angostura bitters


  • 1

    When ready to cook, set Traeger Temperature to 350°F and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C


  • 2

    Place bacon on a sheet pan in the middle of the grill and cook for 20 minutes, or until bacon has reached your desired crispness. Remove and let cool.

    350 ˚F / 177 ˚C


  • 3

    Increase Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C


  • 4

    Peel bananas and place them directly on the grill grate (in the hottest spots of the grill) and cook about 5 minutes per side until grill marks appear. Remove from the Traeger and set aside.

    500 ˚F / 260 ˚C


  • 5

    Place maple syrup, 8 ounces water and a pinch of salt in a small saucepan over medium heat and bring to a simmer. Cut two of the charred bananas into half-moons and add to saucepan. Simmer for 15 minutes then strain in a heat-proof container. Make sure you get as much of the syrup off of the bananas as possible. Transfer syrup to the refrigerator until cooled, discard the bananas.

  • 6

    To Make the Cocktail: add 1-1/2 ounces bourbon, 1-ounce lemon juice, 1-ounce charred maple/ banana syrup, and 2 dashes of Angostura Bitters to a cocktail shaker. Top with ice and shake for 10 seconds. Strain into a coupe glass and repeat for the remaining 3 cocktails.

  • 7

    Garnish with half a piece of crispy bacon. (The third piece of bacon is for snacking!) Then cut the third banana into slices and drop one into the top of each drink. Enjoy!

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