Bacon-infused bourbon has been gaining in popularity, probably because bourbon and bacon are both delicious. It’s a simple equation, really: bacon + bourbon = happiness. MATH NEVER LIES! Anyway, we’ve had some bacon-bourbon cocktails at numerous bars, each with varying degrees of deliciousness. We’ve been hesitant to try making it ourselves because when it’s not done right, bacon-infused bourbon can be fairly disastrous. Luckily for us, the internet exists. This video of Jamie Boudreau showing how to fat wash bourbon was exactly what we were looking for. (The video also includes a cocktail to make after the infusion.)
5-6 strips of bacon
1 cup bourbon
Make bacon. Eat bacon. LOVE BACON. Pour the fat into a heat-proof jar. We let the fat cool a little so it wasn’t at full heat when we poured it. Add bourbon. Shake once, then let the mixture cool in the freezer until the fat solidifies at the top. Use a spoon to get the solid fat out, and strain the liquid mixture through cheesecloth to remove any remaining solid pieces.
The end result is bourbon that also tastes like bacon. That’s really all you need to know about it, right? As you can see from the picture, the bacon-infused bourbon is clear of any floating debris. Even though our bacon fat was pretty dark (we think from using a cast-iron skillet, the best way to cook pretty much anything), the bourbon still turned out pretty light. We recommend using the highest quality bacon you find, since you are going to be putting that flavor directly into your whiskey.blog comments powered by Disqus