Naturally, I'm getting stuff from PR folks pushing St. Patrick's Day drinks, but I thought the following were weird enough to be interesting. They were created by some of Chicago's top mixologists.
I can't vouch for any of them because I haven't tried them.
The back story, according to the press release, is that most Irishmen and women enjoy a traditional breakfast of whiskey, eggs, rashers (bacon), black and white pudding and toast. That's the inspiration for these drinks.
Charles Joly, The Drawing Room
1 1/4 oz. Bushmills Irish Whiskey
1 oz. Punt e Mes (or equivalent sweet vermouth)
1 barspoon (1/8 oz.) St. Elizabeth Allspice Dram
1/3 oz. Simple Syrup
1 Whole Egg
Combine all ingredients in mixing glass. Dry shake (without ice) to emulsify. Add ice and shake well, strain into Irish coffee mug. Grate fresh nutmeg over top.
Irish Bacon Sour
Adam Seger, Nacional 27
1 1/2 oz Apple-Bacon Infused Bushmills Irish Whiskey
1 oz. fresh Lemon Juice
1/2 oz. Quality Maple Syrup
1/2 oz. Egg white
Build in a 16 oz. pint glass and shake vigorously with fresh ice until shaker is frosted. Strain into a chilled martini glass. Optional garnish: Strip of Irish bacon laid across top of martini glass with a quarter hard boiled egg on top.
Apple-Bacon Infused Bushmills Irish Whiskey
2 chopped, green apples
7 slices of Thick Cut Irish Bacon, fully cooked and excess fat removed
750 ml of Bushmills Irish Whiskey
Mix apples, bacon and Bushmills in pitcher. Refrigerate for 72 hours. Strain and freeze overnight. Remove the excess fat and bottle.