Why haven't I done this before?

[jonhalter]

I just sat with OWA in one hand, and bacon strips in the other. My wife just looked at me, smiled, and said "you are a happy man aren't you?". This could become a tradition. :grin:

[P&MLiquorsEric]

I have bacon infused OWA that makes a mighty cocktail.

[jonhalter]

So, how do you do that?

[Borchard]

Well played, sir. Well played

[P&MLiquorsEric]

So, how do you do that?

Followed some directions on the web.

Fried up some bacon, inserted into bourbon. Let sit overnight. Placed into freezer for a few hours, then filtered out fat with cheese cloth.

[black mamba]

Jon, that was the best laugh I had all day! Your wife is a winner.

[GaryT]

Followed some directions on the web.

Fried up some bacon, inserted into bourbon. Let sit overnight. Placed into freezer for a few hours, then filtered out fat with cheese cloth.

I made some bacon infused bourbon (ironically - OWA as well!) but it came out super salty (although undeniably bacon-y). Even after filtering, had a very greasy mouthfeel. Maybe I used too much bacon (which might be the first time I've ever said "too much bacon").

[kickert]

I just sat with OWA in one hand, and bacon strips in the other. My wife just looked at me, smiled, and said "you are a happy man aren't you?". This could become a tradition. :grin:

Now to try it with Candied Bacon and WLW... take it to the next level!

[Alden]

Bacon flavored bourbon.

That just oozes awesomeness.

[jeffrey r]

Nicely done. Ron Swanson would be very proud of you...

[Flyfish]

Now to try it with Candied Bacon and WLW... take it to the next level!

Weiland's in Columbus, OH sells baconated peanut brittle. Would go really well with--not in--the bourbon of your choice. Of course, it's quite a commute from Africa.