I've tried two different methods of infusing bourbon with bacon . . . with distinctly different results. Both tasted like bacon of course but this method is a much more baconny flavor. The recipe below imparts a more subtle bacon but smokier taste. I like them both a lot, they each have wonderful qualities so it's hard to decide which I prefer.
Bacon Infused Bourbon
1/2 cup of rendered bacon fat
4 cups of bourbon
Cook a pound of bacon. Eat the bacon and reserve the rendered fat
Add a 1/2 cup of hot fat to a jar and allow to cool but not solidify.
Once the bacon fat has cooled off a bit add the bourbon.
Seal and allow to stand until it reaches room temperature.
Place the jar in the freezer for 24 hours.
The fat will solidify but the bourbon will remain in a liquid state.
Open the jar and pour off the bourbon, straining through a coffee filter or cheesecloth to remove any loose fat particles. (I used a nylon stocking as a strainer).
Transfer to another jar or bottle for storage.
I made this cocktail with my homemade bacon infused bourbon.
It's a little salty, a little smoky, a little sweet . . . interesting and complex. Delish!
Bacon Infused Bourbon Old Fashioned
2 Oz. Bacon Infused Bourbon
1 or 2 Dashes Angostura Bitters
1/4 Ounce Real Maple Syrup
Orange Peel for Garnish
Fill a cocktail shaker with ice. Add bourbon, bitters, and maple syrup.
Give it a few good shakes.Twist the orange peel over the cocktail and then drop it in.
Enjoy!
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If you like bacon . . . and let's face it, who doesn't . . . and you like bourbon then you will love this infusion. I recently tried a bacon infused bourbon at a restaurant and was pleasantly surprised . . . I really, really liked it. So, I made my own. And mine is even better!
Bacon Infused Bourbon
3 or 4 Slices Smoked Bacon
16 Ounces Good Bourbon or Whiskey
Cook bacon in pan until crisp but not totally crispy.
Place bacon strips into a jar and fill with bourbon.
Place jar in the refrigerator for one week.
Put in the freezer for an hour to make sure all the fat solidifies.
Strain the solids out of the liquid by pouring through a sieve or a stocking lined funnel.
Pour into a bottle or jar.
For the most bacon flavor, serve at room temperature. Use as a mixer or a sipper.
Cheers!
I've tried two different methods of infusing bourbon with bacon . . . with distinctly different results. Both tasted like bacon of course but this method is a much more baconny flavor. The recipe below imparts a more subtle bacon but smokier taste. I like them both a lot, they each have wonderful qualities so it's hard to decide which I prefer.
