Bacon-Infused Bourbon

[Gillman]

Jake's objection might be addressed by recourse back to the toddy days, when whiskey was served hot as often as cold.

I'm surprised the barkeeps/writers/publicists aren't cottoning to this, although maybe with the onset of winter they will. Ice has become so universal and unthinking an addition to spirits that it has wiped out the idea of a hot drink as a restorative. The hot-buttered rum was precisely that of course.

Gary

[smokinjoe]

Bacon = Good!
Bourbon = Very Good!!
Bacon + Bourbon = !!!!!

JOE

[TBoner]

I'm fond of bacon brittle; I'd guess a bourbon-based candy syrup would make it better. As for bacon-infused bourbon, I'll wait until I'm in NY at a good cocktail joint and try it out...

Regards,

[GOCOUGS2002]

I'll try most anything once...does this come as a side when you order SOS at IHOP?

[pepcycle]

Sounds like a whole lot of work to get to a very simple result.
Its the smokiness.
Try adding a dash of Liquid Smoke.

I know, I know. There's just something about soaking whiskey and fat that's appealing.

The results suck!!!!

Try the Liquid Smoke, especially as an adjunct to a Manhattan. (Leave out the cherry, it just doesn't go with a Firehouse Manhattan)
Serve with Smoked Salmon on Rye Toast with a little sour cream and Paddlefish Caviar.

[Gillman]

This sounds good. If you used that double wood bourbon from BTEC, it's kind of a similar thing (or, say EC 18). The bitters Lenell gave me from Fee's that are oak-aged is another approach because they were matured in a Jack Daniels barrel and have a sooty overtone (their cinnamon notes might obtrude with the salmon, though).

But the concept of smoky liquor taken side by side with a rich smoked food is the way to go. Both flavours combine in the mouth, but in a more, um, linear way.

Malt whisky especially from Islay provides another example and has been paired with cheese for example successfully.

Really when you think about it, the idea to infuse a fatty food in spirit is not so odd, but most people I think will go for the side by side approach or with the liquor put in a much greater amount of food (Welsh Rabbit, say, bourbon meatballs, or bourbon balls full stop! Bobby and Amelia's Stagg bourbon balls, best ever in history!!!!).

Gary

[Gillman]

I meant re the BTEC the Firepot.

Gary

[WsmataU]

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 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.

You've obviously never worked around porcine as they tend to be very clean animals. They don't roll in their own decrement (unlike dogs).