IHOP Could Never
Blueberry-Washed Bourbon, Milk Clarification, Candied Maple Bacon, Blueberry Caivar
Bartender Gabe Valladares of CookHouse | Baltimore, MD
Adapted by StarChefs | January 2026 | Photo: Will Blunt
INGREDIENTS
Blueberry-Washed Bourbon:
3 quarts blueberries
3 cups granulated sugar
High West bourbon
Whole milk
Maple syrup
Lemon juice
Candied Maple Bacon:
Thick-cut bacon
Brown sugar
Maple syrup
Blueberry Caviar:
Blueberry syrup
Sodium alginate
Calcium solution
To Assemble and Serve:
Yield: 1 cocktail
4 drops saline
METHOD
For the Blueberry–Washed Bourbon:
Heat the water bath of an immersion circulator to 150°F. In a stock pot over medium heat, combine blueberries and sugar. Cook until berries release their juices and a syrup-like consistency is achieved. Transfer to a vacuum bag and add enough bourbon to fully submerge. Seal and sous vide 5 hours. Strain, discarding solids. Set aside. In a large nonreactive container, season milk with maple syrup and lemon juice. Slowly pour strained blueberry–bourbon mixture into milk mixture. Cover and refrigerate 24 hours. The next day, pass mixture through a coffee filter until liquid is fully clarified. Bottle and refrigerate.
For the Candied Maple Bacon:
Heat oven to 375°F. In a mixing bowl, combine brown sugar with a drizzle maple syrup, or until a glaze-like consistency is achieved. Place bacon on a clean work surface and coat bacon evenly with syrup mixture. Transfer to a parchment-lined sheet tray. Bake 10 minutes, or until bacon is caramelized and crisp. Let cool and reserve.
For the Blueberry Caviar:
Using sodium alginate and calcium solution, form blueberry caviar following standard spherification technique. Rinse spheres. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a mixing glass with ice, combine saline and 2½ ounces Blueberry–Washed Bourbon. Stir until chilled. Pour into a cleaned maple syrup container. Top with desired amount Blueberry Caviar and Candied Maple Bacon.
