“To make it, cook up 3-4 strips of bacon. Retain a fluid ounce or so of the rendered fat, letting it cool but not solidify. Discard of the bacon in the manner of your choosing (I’m sure you’ll think of something). Pour the fat and bourbon into a glass jar and let it sit to taste, a matter of hours if the bacon is strong enough.
“Now you’ve got a very greasy looking jar of bourbon. To make it ungreasy, put it in the freezer overnight. The fat will conveniently congeal for easy straining, and you can clean it up even further with a run through a coffee filter.”
Awesome! We are going to make some of this tonight!!