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Great with any Scotch

for Pairing


Whisky Soaked Dates, Bacon & Cheese Cups

Enjoy our new riff on the classic bacon wrapped dates. We put our special Sip Smoke Savor spin on this cocktail tidbit by soaking the dates in whisky for added richness.  The crescent roll cup makes them easier to handle and so much prettier on the plate.


An added benefit is that these appetizers pair well with just about any scotch or single malt expression for risk free entertaining.


Makes 24 pieces with one roll of crescent dough

1 can Pillsbury 8 oz refrigerated crescent roll dough

6 to 8 Large Medjool dates  (or other large date)

4 Strips of bacon (maple flavored bacon was used for this recipe)

4 oz cream cheese, softened

Your favorite unpeated whisky


Soak dates in any unpeated whisky from 2 up to 4 hours. Drain and pat very dry.  Pull off any loose skin by rubbing with paper towels.


When ready to make...set oven to 375 degrees.


Cook bacon until finished but not too crisp. Drain and cool bacon.  Soften cream cheese.  Pit the dates.


Roughly chop the dates leaving fairly big pieces. Roughly chop the cooked bacon.  Combine with cream cheese until well blended.


Unroll half of the crescent roll dough.  It should be in the shape of two large rectangles.  Return other half to refrigerator until ready to make second batch. Seal all the perforations then cut each rectangle into 6 pieces (3 rows by 2 rows).  Make them as equal looking as possible. Press each square gently into your nonstick or prepared mini-muffin tin.


Using half of the mixture, spoon out rounded teaspoons of filling and drop into each of the 12 dough cups in muffin tin.


Bake 10 to 12 minutes or until golden brown. Cool slightly before removing from pan. Serve warm or at room temperature.


Repeat with the other half of dough and filling.


Filling can be made a day or two in advance, then bake closer to serving time.

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