You can stop rubbing your eyes in saliva induced disbelief. That's right, we're talking bacon infused bourbon. Better still this is part one of a two part recipe, so get excited, we're going to have a week of bacon based booze fun.
The best part of all this is that the method is so easy it feels like you're cheating, but in five easy steps you're going to have the perfect base for a range of golden pork based drinks. Better than that you'll also 'have' to find a way to discard the left over bacon, I find a stack of pancakes or a few slices of buttered bread and a bit of ketchup can assist here.
Then you can either try this delicious nectar on ice or come back on Friday to see how to put it to great use in a PDT Bacon Old Fashioned.
- 100ml of bourbon (enough to make two drinks)
- 4 strips of streaky bacon (i went for a packet of pancetta) you need enough to render about 25ml of fat
- A jam jar
- A paper coffee filter
- Dry fry the bacon in a pan on a low heat for 3-5 minutes. This is the vaguely science part, we're trying to render the fat out whilst avoiding burning the bacon and leaving any acrid flavours in our infusion
- When the bacon looks like its given up all its juice, drain the fat into a sterilised jar
- Let it cool for 30 seconds and pour over your bourbon.
- Allow to steep for 4 hours
- Then put your jar in the freezer for a further 3 hours, this will cause all your fat to solidify to the top of the jar
- Strain the jar's contents through a paper coffee filter and collect your bourbon nectar in a measuring jug or jar then do your best to not drink any till Friday.