Bacon Infused Bourbon
Today, I'm going to make a batch of bacon-infused bourbon to use in PDT's Bacon-Infused Old Fashioned. It's quite a simple process and the image above is really all you need to know. But, there are a few added tidbits of information to make this process even easier. I use Neuske's Applewood Smoked Bacon which is by far the absolute best bacon I've ever eaten. The best part about this process is that not only are you using the bacon rendering for the bourbon but you get to eat the bacon in the process too!
FOR THE BACON-INFUSED BOURBON: Cook the bacon in a pan and reserve rendered fat. We cook bacon on a cookie sheet in the oven as it's a cleaner process than cooking it on the stovetop. (1) When bacon fat has cooled a bit, pour off one ounce from pan. (2) Pour the bourbon into a non-porous container. (3) Strain the bacon fat into the container and infuse for 4 to 6 hours at room temperature. (4) Place the container of infused bourbon in the freezer until all the fat is solidified. About an hour or so should do. (5) With a slotted spoon, remove fat and strain mixture back into the bottle.
FOR THE COCKTAIL: In mixing glass, stir 2 ounces bacon-infused bourbon, maple syrup, and bitters with ice. Strain into chilled rocks glass filled with ice. Garnish with orange twist.
PDT’s Bacon-Infused Old Fashioned
2 ounces bacon-infused bourbon
1/4 ounce Grade B maple syrup
2 dashes Angostura bitters
Twist of orange
2 dashes Angostura bitters
Twist of orange
- or -
The Sloppy Swine
2 ounces bacon-infused bourbon
1/4 ounce Grade B maple syrup
Splash of Cola to taste
2 dashes Angostura bitters
Twist of orange
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