Get Your Booze On: Bacon Bourbon Manhattan
Despite living in the South aka Baptist country, we do like to get our drink on. There's even talk of having liquor sales on Sunday's of all things!. Anyways, I do rather enjoy my libations, in moderation of course. Typically, I'm too lazy to mix up a drink at home, so I typically just stick with beer or wine. As for beers, there's always my tried and true Pabst Blue Ribbon. But as of late, I've been trying a lot of craft beers and micro-brews. Two of my recent favorites have been Dale's Pale Ale and Southern Tier Brewing's Creme Brulee Stout. As for wines, I'm a fan of red wines, mostly Cabernet Sauvignon or Grenache. But I only try to drink the cheap shit, stuff that's under $10 a bottle.
As for mixed drinks, I've found that I'm no longer a fan of the uber-sweet, popsicle flavored crap I used to drink in my college days. Actually, I'm not a fan of sweet drinks anymore really. I will consume a finally crafted fruity tiki drink or a mojito from time to time, but overall no sweet stuff for me. As of late, I've noticed that Bourbon and Whiskey has become all of the rage in hipstery restaurants. I used to think that stuff was gross, but now I'm starting to become fond of it's subtle flavors. Sometimes I'll just drink Bourbon or Whiskey, straight up on the rocks or mixed with a bit of Soda Water, which makes for a great sippin' drink in the evening.
Awhile back I saw this tutorial on how to make Bacon Bourbon. Needless to say, I was intrigued and gave it a try. It's rather simple to make and a great way to use up leftover bacon fat. Not that I cook a whole lot of bacon, but I do save the drippings. It's cooking gold! Basically, you just pour the liquid fat into your bourbon in a container than can be sealed. You then place the bourbon and bacon fat concoction in the fridge for a few days to let the booze absorb all of the lovely bacon flavors without the fat! After a few days, you filter out the fat. I used one of those tea bags for loose leaf tea, but a coffee filter would work too. I used Knob Creek bourbon which is one of the higher end bourbons. It tastes good with the infused bacon but I think next time, I might go with a lower end bourbon just because the bacon flavor does over-power some other flavors of the bourbon. I would imagine you could do the same think with Vodka and make Bacon Vodka, which would probably make for some kick ass Bloody Mary's.
Now what to do with your Bacon Bourbon? Make a Manhattan of course! It's a classic drink and it really shows off the flavor of Bourbon nicely. I prefer my Manhattans on the rocks.
Bacon Bourbon Manhattan
1/2 ounce Sweet Vermouth
2 ounces Bacon Bourbon
1 dash Angostura Bitters
Stir the Sweet Vermouth, Bacon Bourbon, and Bitters in a cocktail shaker with ice. Strain into a cocktail glass with ice. Garnish with a cherry.
As for mixed drinks, I've found that I'm no longer a fan of the uber-sweet, popsicle flavored crap I used to drink in my college days. Actually, I'm not a fan of sweet drinks anymore really. I will consume a finally crafted fruity tiki drink or a mojito from time to time, but overall no sweet stuff for me. As of late, I've noticed that Bourbon and Whiskey has become all of the rage in hipstery restaurants. I used to think that stuff was gross, but now I'm starting to become fond of it's subtle flavors. Sometimes I'll just drink Bourbon or Whiskey, straight up on the rocks or mixed with a bit of Soda Water, which makes for a great sippin' drink in the evening.
Awhile back I saw this tutorial on how to make Bacon Bourbon. Needless to say, I was intrigued and gave it a try. It's rather simple to make and a great way to use up leftover bacon fat. Not that I cook a whole lot of bacon, but I do save the drippings. It's cooking gold! Basically, you just pour the liquid fat into your bourbon in a container than can be sealed. You then place the bourbon and bacon fat concoction in the fridge for a few days to let the booze absorb all of the lovely bacon flavors without the fat! After a few days, you filter out the fat. I used one of those tea bags for loose leaf tea, but a coffee filter would work too. I used Knob Creek bourbon which is one of the higher end bourbons. It tastes good with the infused bacon but I think next time, I might go with a lower end bourbon just because the bacon flavor does over-power some other flavors of the bourbon. I would imagine you could do the same think with Vodka and make Bacon Vodka, which would probably make for some kick ass Bloody Mary's.
Now what to do with your Bacon Bourbon? Make a Manhattan of course! It's a classic drink and it really shows off the flavor of Bourbon nicely. I prefer my Manhattans on the rocks.
Bacon Bourbon Manhattan
1/2 ounce Sweet Vermouth
2 ounces Bacon Bourbon
1 dash Angostura Bitters
Stir the Sweet Vermouth, Bacon Bourbon, and Bitters in a cocktail shaker with ice. Strain into a cocktail glass with ice. Garnish with a cherry.
