From: John Kinder, MK restaurant, Chicago.
This can be used as an amuse aperitif for spirited dinners. Its name refers to the Hans Christian Andersen story, “The Princess and the Pea,” in which a princess sleeps on 20 beds and can still feel the discomfort of a single pea, thus proving her ‘princess-ness’ to a prince.
1 ½ oz. Bacon Bourbon
2 oz. sugar pea juice
½ oz. simple syrup
¼ oz. lemon juice
Shake and strain into a chilled glass. Garnish with a twist.