Is this the greatest idea ever or what?
Bacon-Infused Maker's Mark.
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Is this the greatest idea ever or what?
Bacon-Infused Maker's Mark.
At first blush, this sounds like a tragedy in the making.
But on further reflection, with the right bourbon (a sweet, slightly spicy one), this could actually work? Dunno if Maker's is the right choice, though. Maybe something like ETL.
I agree with Chuck on this one. Everyone loves bacon! and flavored with bourbon it gotta be even better.
I've had the maple sausages...how about bourbon cured bacon?
The bacon/bourbon combo is intruguing.
I've had this fat washed bourbon twice. The second time as part of a cocktail class led by molecular mixologist (although he hates that designation) Eben Freeman. Both times it was used in an Old-Fashioned. Eben used Bulleit Bourbon and a home-made mole bitters. Both times it was a fine drink, although I thought the version with the mole bitters was superior. It's not going to replace my bourbon-flavored bourbon, but it's a nice alternative to a Bloody Mary with brunch.
-Mike
I was drivin' along old US 68 heading down towards KY one day when I saw a big ole' nasty hog, covered in it's own :shithappens: takin' a big ole' leak outta it's big ole' nasty hog d***!
That was the last day I EVER intentionally consumed pork products of ANY kind.
I like bourbon. I like bacon.
But when I think about this, the room begins to spin. I think it's my mind, reeling.
I like the bacon fat method. That way no bacon is lost.
The taste combination sounds fine to me. I use bourbon barrel wood for smoking pork shoulders. These are two great tastes that taste great together.
One thing I learned from living in Kentucky for nine years is that everything is better with bacon.
Would that include....no, I'm not going there...Quote:
Originally Posted by cowdery