So it seems that bacon-infused spirits are all of the rage right now. While bacon-infused vodka in a Martini or Bloody Mary sounds delicious, it doesn’t sound as appetizing as bacon-infused bourbon. Something about sweet, smoky bacon just seems to naturally harmonize with the characteristics of bourbon, hence bacon-infused bourbon. Bacon-infused bourbon can be made fairly easily and quickly. Just think, in just a few short hours after reading this, you too could be enjoying bacon-infused bourbon cocktail. Here’s how to do it: Cook three to four slices of bacon, enough to render at least 1 – 3 ounces of fat. Once the bacon has cooled a bit, pour off the fat from the pan. Pour 750 ml of bourbon into a non-porous container. Strain the 1 – 3 ounces of bacon fat into the container and infuse for four to six hours at room temperature. Place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat and strain mixture back into bottle. Pass bourbon through a coffee filter to remove sediment if desired.
Check out this video of Guy Fieri and Nick Kosevich on Diners, Drive-ins and Dives. They make and drink Bacon-Infused Bourbon.
If you like the Classic Old Fashioned, Try one with Bacon Infused Bourbon.
In mixing glass, stir 2 ounces bacon-infused bourbon, maple syrup and bitters with ice. Strain into a chilled rocks glass filled with ice and garnish with an orange twist.
#1 by Jesse K on May 27, 2009 - 3:35 PM
I just tried bakon. I tastes like bacon, but it’s vodka. It tastes like vodka too. Haven’t mixed it up yet, but it’s got potential. http://www.bakonvodka.com/
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#2 by Nick LeMay on April 20, 2012 - 3:07 PM
So we just infused makers with bacon and it turned the whole thing milky. Its as if the bacon emulsified the bourbon. We’ve done it before but have never seen this happen. Any ideas?
#3 by Derek Black on June 9, 2012 - 6:30 PM
After blended the spirit with the Bacon renderings, freeze.
The next day all of the fat will be solidified on the top.
Remove this carefully, then with a knife run it along the edge of the container and strain infused spirit thru a cheese cloth a few times. This will remove all of the renderings and give you a practically clear spirit.
Good luck and infuse away!!!!!
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#4 by Brett S on June 17, 2013 - 12:19 PM
How long will this keep after infusing it, I have read anywhere from 1 month to 6 months, and do you recommend storing it in the fridge, freezer, or just at room temp. also has anyone tried it with making their own smoked bacon, I get bacon from my local butcher who smoked it once and then I put it on my cold smoker in fall when its like 40deg outside and put a 2nd smoke on it.