Bacon is undeniably good. Bourbon is a vice of ours, for other reasons. But bacon-infused bourbon? Oh, don’t knock it until you’ve tried it. Recipe originally from Taylor Takes A Taste:
-2 oz. bacon fat (from cooking 4-12 pieces of bacon, depending on fat content)
-10 oz. good bourbon (both Taylor and I used Bulleit)
Put bacon fat, followed by bourbon, in a mason jar or other sealable vessel (I, being unprepared, used a cleaned-out, screw-top wine bottle). Shake a few times, then move to the fridge and leave at least overnight (I did it for about 48 hours). Pop in the freezer for a half-hour to ensure fat solidification, then remove visible chunks. Strain remaining liquid through a coffee filter, twice, to ensure that all fat has been removed, leaving only the delicious bacony essence. Serve alone over ice, or with a shake of bitters and a drizzle of (don’t laugh) real maple syrup.
Honestly, folks– it’s a treat, and much easier than it sounds.