BACON BOURBON (submitted by Sarah R.)
- On the stove, cook the bacon in a frying pan.
- Once the bacon fat has cooled slightly, pour one ounce from the pan (about 1/8 cup).Don’t forget to eat the bacon.
- Pour 750ml bourbon (or whiskey) into a non-porous container. This is where the magic will happen.
- Using a clean cloth, strain the bacon fat into the container and let it sit for 4-6 hours at room temperature. This allows the bacon flavor to infuse into the bourbon.
- Place the mixture in a freezer and allow the bacon fat to solidify. It will take about half an hour.
- With a slotted spoon, remove the bacon fat and strain the mixture back into the bottle, again, using a clean cloth.
- Enjoy your homemade bacon-infused bourbon! It can be addicting!
We’ve done this! Make sure to use plenty of bacon grease.
To go with the previous post
1 oz. Torani Bacon Syrup
1 oz. fresh lemon juice
2 oz. bourbon
3 inch bacon strip (garnish)
Combine syrup, lemon juice and bourbon in a cocktail shaker with ice. Shake well and strain into an old-fashioned glass. Garnish by placing a small strip of cooked bacon across the rim of the glass.
Bacon Bloody Mary
Garnished with lime wedge, green olive,cube of cheddar, and a slice of fried bacon with a salt and pepper rim.
@ frank, austin,tx
Hmm, apparently a lot of people are just now becoming aware of BAKON Bacon-Flavored Vodka.
It’s been available in my area for almost a year; we especially recommend making Bacon Bloody Marys with it; make sure you add a strip of bacon as garnish.
It’s Elvis Presley’s birthday… time to enjoy a drink Elvis would have loved:
The Elvis Presley
• 1 part Bakon Vodka
• ½ part hazelnut liqueur
• ½ part banana liqueur
• splash of cream
Shake with ice and served like a Martini -or- strained into a shot glass.
Created by Scott Marx from Rock Bottom Brewery in Bellevue, WA
Photo by Joel Wood - Kenosha, WI
Bacon Bourbon Recipe
First, you fry up several thick slabs of bacon. Keeping the pan on the fire, you remove the meat and pour in a few cups of bourbon—Patterson House uses Four Roses—and stir. Then you set the mix aside to cool. As the temperature drops, the fat congeals, creating a thick film on top of the liquor. Once it’s done, you cut a hole in the grease, pour out the liquid, et voila
This is three pieces of crispy fried bacon in vodka
The recipie says to leave it for three weeks, then freeze to congeal the fat before running through a coffee filter.
The bacon went in on Saturday.
Excellent work! Let us know how it turned out.
No holiday party is complete without the Bacon Bloody Marys!
Here’s the recipe we used:
So, as promised, we made some Bacon Bourbon the other night. The recipe calls for letting bacon grease sit in Bourbon for a while, then freezing it so all of the extra grease congeals for easy straining.
Just FYI, this is what congealed bacon grease looks like.
We used the bacon bourbon to make some spiked apple cider. Mm-mmm!
“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!!
makes up one pint
- Fry up three strips of bacon.
- Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps. Optional: add crushed black peppercorns.
- Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks. That’s right- I didn’t refrigerate it.
- At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.
- Decant into decorative bottles and enjoy.
Bacon-Infused Old Fashioned
- 2 ounces bacon-infused bourbon (directions below)
- 1/4 ounce Grade B maple syrup
- 2 dashes Angostura bitters
- Twist of orange
Just tried this for the first time and it came out surprisingly really really well. WHISKEY SUCCESS
After that candied bacon set in it was time for some more booze, so we wandered by the Bacon Bloody Mary booth, made with everyone’s favorite bacon-vodka, Bakon. We own some Bakon but hadn’t yet tried it in a bloody mary; it was excellent! It’s like getting tazered while drinking a V8.