"Shake 'n Bacon Brew" to debut at AAA Texas 500 weekend
When all three NASCAR national series take to the Lone Star State later this month, the racing stars of today may lose a bit of the spotlight to America's drink of tomorrow. In a partnership with Levy Restaurants, Texas Motor Speedway unveiled Wednesday a new concoction called the "Shake 'n Bacon Brew" -- a "delectable, bacon-infused, alcoholic novelty beer milkshake."
Texas Motor Speedway worked with Levy Restaurants Executive Chef Joel Pena to create the ... interesting treat, which will debut Oct. 31 during the tripleheader weekend.
The shake is unique in that it utilizes local Texas products in its key ingredients with the beverage featuring a signature craft beer from Rahr & Sons Brewing Co. of Fort Worth and Blue Bell Ice Cream, a company that was founded in 1907 in Brenham, Texas.
The frothy beverage consists of six ounces of Rahr & Sons Ugly Pug Black Lager, six ounces of Blue Bell homemade vanilla ice cream, two ounces of bacon-infused maple syrup that is mixed in a blender for a unique milkshake for adults 21 and over. The Shake 'n Bacon Brew will be served in a 16-ounce plastic souvenir cup featuring the brew's pig mascot, and then topped off with three ounces of whipped cream and bacon crumbles.
This isn't Pena's first foray into pig-inspired cuisine for the track, either. The milkshake continues a trend of bacon-infused concession items he has introduced for the venue, going back to the "Hawg Heaven" bacon cotton candy and the bacon martini.
Continue below to see reaction from NASCAR.com's Alan Cavanna and David Caraviello, as well as video of TMS president Eddie Gossage and Pena showing off how to make the treat on a local FOX broadcast.
Heading to @TXMotorSpeedway? Be sure to try its new "Shake 'n Bacon Brew" - a bacon-infused beer milkshake. Good luck!— Alan Cavanna (@CopaCavanna) October 16, 2013
Behold: The Texas Motor Speedway Shake N Bacon Brew. Angioplasty supplies not included. pic.twitter.com/BZNVr8gmpX— David Caraviello (@dcaraviello) October 16, 2013