Bacon-Infused Bourbon

[NeoTexan]

If you watch the video in the link in the first post, you'll see the bacon fat method, which is mixing bacon fat into the bourbon, probably heated enough to get it liquid but not enough to make alcohol evaporate. Then chill the mixture so the bacon fat rises to the top and solidifies. After removing the fat and straining the bourbon, you get magical bacon bourbon.

They just showed this method on Diners and Dives. They put 3 oz of rendered smoked bacon fat (heated slightly) into what looked like approx. 20 oz of Jim Beam White. Bartender said to let sit 6 hours, chill, strain and serve.

[CorvallisCracker]

They just showed this method on Diners and Dives. They put 3 oz of rendered smoked bacon fat (heated slightly) into what looked like approx. 20 oz of Jim Beam White. Bartender said to let sit 6 hours, chill, strain and serve.

<shudder>

Die, evil thread! Die, die, die!!!

[Jake_Parrott]

My experience with a few barkeeps tries at fat-washed or bacon-infused bourbon is that it fails to catch one of the key essences we think of when we think of bacon--the volatilized smell of hot bacon fat. I find most of the infusions to be kind of clunky and flat. Now, garnishing a well made old-fashioned (i.e. no muddled fruit) with a small slice of just-off-the-sizzle bacon? Now that's a combination I'd be willing to try.

[spun_cookie]

Going to give it a shot with some Old Weller Antique..... yummy

Did it, tried it, dumped it.

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[Gillman]

This idea sounds a bit odd although there was a fashion 50 years ago for the bullshot, which is beef bouillon and vodka.

When you think about it, the idea to blend bacon and whiskey is not so far off. An even closer idea may be the old hot-buttered rum.

Still, I'd rather drink my spirits with the food (alongside).

Gary

[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 = :puke:!!!!!

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 :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.

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).