Tuesday, August 5, 2008
I like bacon and I like Bourbon - Let's try them together!
So I was watching the Food Network, and on some show they briefly mentioned a bartender that combined the great flavor of bacon with Bourbon. I figured I'd try it since it seemed like a great thing to do. The technique goes like this. 1. Make some crispy bacon and eat it, but reserve the warm bacon fat. 2. Pour the bacon fat into some Bourbon (I used Maker's Mark). 3. Let it come to room temperature and then refrigerate to congeal the fat, leaving the bacon flavored spirit. All went to plan, except some of the white bacon fat was free form and floating like little white pearls of love. I tried to filter it with a fine mesh filter but some got through. I really didn't want to drink this fat. So I went to the paper coffee filter method and finished with clear Bourbon. Now it is ready to drink! The Maker's definitely had a smoky bacon flavor which was delicious...if you really like bacon that is. - Salamanzar