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  1. #31
    Bourbonian of the Year 2011
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    Re: Bacon-Infused Bourbon

    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

  2. #32
    Bourbonian Of The Year 2013 and Guru
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    Re: Bacon-Infused Bourbon

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

    JOE

  3. #33
    Connoisseur
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    Jan 2007
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    994

    Re: Bacon-Infused Bourbon

    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,

  4. #34
    Enthusiast
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    Re: Bacon-Infused Bourbon

    I'll try most anything once...does this come as a side when you order SOS at IHOP?
    Jason
    "The man who smiles when things go wrong has thought of someone to blame it on"

    2010 Fantasy Football Champion

  5. #35
    Bourbonian of the Year 2006
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    Re: Bacon-Infused Bourbon

    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.
    Colonel Ed
    Bourbonian of the Year 2006

    Comissioned by Paul Patton, 1999

    "It ain't the booze that brings me in here, it's the solace it distills"

  6. #36
    Bourbonian of the Year 2011
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    Re: Bacon-Infused Bourbon

    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

  7. #37
    Bourbonian of the Year 2011
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    Re: Bacon-Infused Bourbon

    I meant re the BTEC the Firepot.

    Gary

  8. #38
    Enthusiast
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    Re: Bacon-Infused Bourbon

    Quote Originally Posted by plaid_emu View Post
    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).
    Bourbon is sunshine held together by water....

 

 

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