fozzy71 Posted March 4, 2015 Share Posted March 4, 2015 (edited) I am going to try this recipe starting tomorrow* hopefully. I will be using Elijah Craig Small Batch Bourbon and Tyson Natural Applewood Smoked Bacon. I already had a few glasses of Woodward Ltd tonight but I just poured 2 oz's out of the ECSB to make room for the bacon grease tomorrow. More pics to follow of the process. I already have a empty bottle of ECSB for the mixing/infusing process and it is one of my fave bourbons, especially at the under $30 price range. I bought a glass decanter from amazon just for this to put the finished product into. Obligatory pics of my liquor cabinet shelf in it's current state to compare to what it looks like in a week after the infusion process is done.... ........ I think I poured my grease into the bourbon a bit too soon/hot as it made some sizzling sounds but mistakes are expected I suppose... Pics from the process and the salad I threw the bacon into afterwards: I ended up with 5 slices in the pan which gave me 2 ounces of grease minus what I spilled. Here it is right after I poured it in and shook it around some. Here it is after it has cooled and been shaken up a couple times: The salad ~350 calories ~ 2 cups baby leaf spinach ~ 1/2 cup kale 1 cup cauliflower 92g of chopped tomato 2 TBSP of Kraft Fat Free Ranch 5 strips chopped Tyson Applewood Smoked Bacon Edited March 4, 2015 by fozzy71 *Copying my posts/quotes I made on a local gunowners forum on 26Feb2015 Link to comment Share on other sites More sharing options...
steeltownbbq Posted March 4, 2015 Share Posted March 4, 2015 I tried this once. Not impressed. Waste of good bourbon. Now take that bacon and put a bourbon/maple syrup glaze on it - then you got something. Link to comment Share on other sites More sharing options...
Enoch Posted March 4, 2015 Share Posted March 4, 2015 I cooled the bourbon in the fridge and then filtered through cheesecloth to get rid of the fat. Still didn't care too much for it. Link to comment Share on other sites More sharing options...
dcbt Posted March 4, 2015 Share Posted March 4, 2015 I just threw up in my mouth a little bit. Link to comment Share on other sites More sharing options...
Josh Posted March 4, 2015 Share Posted March 4, 2015 I did this pretty much the same way you did but with Old Fitz BiB and brought some to the Gazebo once. It wasn't particularly popular, but I did enjoy it in a cocktail or two. Link to comment Share on other sites More sharing options...
MTNBourbon Posted March 4, 2015 Share Posted March 4, 2015 Sorry, I cannot see myself doing this to some EC12. Link to comment Share on other sites More sharing options...
fozzy71 Posted March 5, 2015 Author Share Posted March 5, 2015 Ready for tasting...... Link to comment Share on other sites More sharing options...
camduncan Posted March 6, 2015 Share Posted March 6, 2015 I recently made a cocktail that called for a piece of bacon to be dropped in the glass as a garnish after the cocktail was mixed. It was basically a Manhattan with bacon added - called 'The Dirty South' (recipe from The Silver Dollar in Louisville.) It worked well and I'd definitely make it again. There wasn't an overwhelming bacon taste with the drink, but I did have a kick-ass piece of bacon infused with the cocktail flavor to eat at the end :grin: Link to comment Share on other sites More sharing options...
Old Dusty Posted March 6, 2015 Share Posted March 6, 2015 I did this w EW black label and found that it was great in a Bacon Maple Old Fashioned. Use the bacon washed bourbon and maple syrup instead of simple syrup. Tasty but prob wouldn't go to the trouble of making the bacon bourbon again. Link to comment Share on other sites More sharing options...
GaryT Posted March 6, 2015 Share Posted March 6, 2015 I also made a batch, and found it to be more like liquid bacon with subtle hints of bourbon (very salty/greasy, despite being chill filtered several times). If you have a cocktail that calls for it, probably worthwhile. Although as long as you're having fun with your bourbon - carry on :cool: Link to comment Share on other sites More sharing options...
fozzy71 Posted March 6, 2015 Author Share Posted March 6, 2015 Would not recommend, couldn't even finish a 2oz pour. Too bacony/salty. Link to comment Share on other sites More sharing options...
Golzee Posted March 8, 2015 Share Posted March 8, 2015 Just because something can be done...doesn't mean it should be done. Link to comment Share on other sites More sharing options...
fozzy71 Posted March 8, 2015 Author Share Posted March 8, 2015 Just because something can be done...doesn't mean it should be done. I picked up some vermouth and bitters to try and drown it in a manhattan....... also picked up a bottle of ec12 today to remember what it is supposed to taste like Link to comment Share on other sites More sharing options...
DonutsNBourbon Posted March 10, 2015 Share Posted March 10, 2015 that's unfortunate that two great things can't come together and make an even greater thing... guess I'll just have to wash down the bacon with some bourbon neat. Link to comment Share on other sites More sharing options...
DBM Posted March 15, 2015 Share Posted March 15, 2015 I can't comment on a specific preparation, but my experiment with bacon fat infused FRYL in a spicy Bloody Mary with a skewer of cheese, salami and pickled veggies was spectacular. The bourbon and bacon added a rich flavor that complimented the acid tang of tomato and vinegar. Link to comment Share on other sites More sharing options...
fozzy71 Posted April 4, 2015 Author Share Posted April 4, 2015 I tried this again finally,... in a manhattan, and promptly dumped out what was left. Waste of a perfectly good ECSB. I got another in the bunker thankfully that I will be cracking open and moving it up my list of next/new buys as well to try and wash this from my memory. Link to comment Share on other sites More sharing options...
Balcones Winston Posted April 23, 2015 Share Posted April 23, 2015 Lol! I did this once and I still can't decide if it's good or awful. It's laying around somewhere in my house... probably should throw it out. Link to comment Share on other sites More sharing options...
jasmorg1075 Posted February 22, 2016 Share Posted February 22, 2016 I just did this with EW BiB. It turned out fantastic. Maybe it has to do with what bourbon, bacon is used as well as infusion time. In mine you get bacon front loaded and then a nice EW BiB finish. Link to comment Share on other sites More sharing options...
TheNovaMan Posted April 17, 2016 Share Posted April 17, 2016 What was your process? Link to comment Share on other sites More sharing options...
fozzy71 Posted June 5, 2016 Author Share Posted June 5, 2016 I am 90% sure my error was using a plastic measuring cup for the hot grease (which caused it to melt) instead of glass pyrex. I won't be doing this again now that I am a vegetarian. Link to comment Share on other sites More sharing options...
Harry in WashDC Posted June 5, 2016 Share Posted June 5, 2016 (edited) 3 hours ago, fozzy71 said: I am 90% sure my error was using a plastic measuring cup for the hot grease (which caused it to melt) instead of glass pyrex. I won't be doing this again now that I am a vegetarian. Bacon is MEAT?? Who'd a thought . . . BTW, long time no read. Good to see your posts. Edited June 5, 2016 by Harry in WashDC welcome back Fozz even if he don't eat meat. Link to comment Share on other sites More sharing options...
GaryT Posted June 7, 2016 Share Posted June 7, 2016 I had a cocktail in Glasgow that used bacon infused bourbon, and it was delicious. Thinking I might try this again, but using a LOT less bacon than the last time around. The cocktail didn't scream bourbon by any means, but it also wasn't like drinking bacon. Link to comment Share on other sites More sharing options...
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