Bacon infused bourbon belongs not to the realm of hipsters but to anyone who appreciates booze and pork. That would be us. In a big way.
Noticed bacon infused bourbon on the cocktail menu at trendy bars? Then you already have an inkling of just how knee-wobblingly terrific bourbon can be when infused with the smokiness of bacon. What you may not be aware of is just how incredibly simple it is to make at home. All you need are coffee filters, a funnel, bacon, and booze. Oh, and a little patience.–Angie Zoobkoff
How To Employ Bacon Infused Bourbon
Bacon infused bourbon is an ingenious way to make America’s most beloved spirit even more amiable, says author Steven Raichlen. The subtle smokiness can be sorta intense sipped straight but has its true moment when the bacon infused bourbon is employed in cocktails, such as Manhattans and Old Fashioneds just got insanely better. Better still, serve them with a bacon strip garnish. Or use the bourbon in barbecue sauce or any other recipe to which you’d add a splash of straight up bourbon.
Special Equipment: Funnel; several paper coffee filters
Bacon Infused Bourbon Recipe
- Quick Glance
- 15 M
- 12 H
- Makes a 750-ml bottle
- 8 ounces (227 grams) smoky bacon, cut crosswise into 1/4-inch (6 mm) slivers
- One 26-ounce bottle (750 milliliters) bourbon or whiskey (use your favorite or try Maker’s Mark, Knob Creek, Blanton’s, Wild Turkey bourbon, or a Tennessee whiskey like Jack Daniel’s)
- 1. Place the bacon in a cold skillet and place it over medium-high heat on the stove or on a grill set up for direct grilling and preheated to medium-high (400°F or 204°C). Cook the bacon, stirring often, until the bacon has browned and quite a lot of bacon fat has been rendered, 5 to 7 minutes. Remove the skillet from the heat and let the bacon cool slightly.
- 2. Pour the fat through a fine-mesh strainer into a large metal bowl. Save the bacon for noshing or another use—oh, the options!
- 3. Pour your bourbon into the warm bacon fat and whisk to mix, reserving the bottle and cap. Let the bourbon mixture rest at room temperature for 2 hours and then cover and place the bowl of bourbon and bacon fat in the freezer overnight.
- 4. Remove the bourbon from the freezer. The bacon fat will have risen and congealed on the surface. Skim it off and reserve it for cooking or basting.
- 5. Line a funnel with a paper coffee filter. Place the funnel in the neck of the bourbon bottle and strain the bourbon back into the bottle. Be patient—it may take a while. If the paper filter becomes clogged, swap it out for a new paper filter. Recap the bottle before storing. Your bourbon bacon will, in theory, keep at room temperature for several weeks—not that it will last that long, natch. For a more aromatic experience, swirl the bourbon in a snifter or a wide glass before sipping.
Hungry for more? Chow down on these:
Bacon Infused Bourbon Recipe © 2016 Steven Raichlen. Photo © 2016 Matthew Benson. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!