Bacon Infused Bourbon II
(Imagine that as 'Bacon infused bourbon' followed by two crisp strips. It'll make your morning happier)
FOR THE BOURBON- BACON INFUSION:
3 or 4 slices bacon, or enough to render 1 ounce of fat (PDT uses Benton’s, but any extra-smoky variety will do)
1 750-ml. bottle of bourbon such as Four Roses Yellow Label.
Here in Seattle, I used a half pound of Boar's Head bacon, and a 750 of Evan Williams. I used about three oz of fat, and let it infuse at room temp 3.5 hrs, pan under plastic wrap, then chilled in freezer half hour. Lifted off big chunks with a fork, then tea-strainered into the bottle. Keeping the goodness in the fridge, just in cases.
FOR THE OLD FASHIONED:
2 ounces bacon-infused bourbon
1/4 ounce Grade B maple syrup
2 dashes Angostura bitters
(I use that spendy but wonderful Fee Bros Whiskey Barrell aged)
Twist of orange
FOR THE BACON-INFUSED BOURBON: Cook bacon in pan and reserve rendered fat. (1) When bacon fat has cooled a bit, pour off one ounce from pan. (2) Pour bourbon into a non-porous container. (3) Strain the bacon fat into the container and infuse for 4 to 6 hours at room temperature. Place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat and strain mixture back into bottle.
FOR THE COCKTAIL: In mixing glass, stir 2 ounces bacon-infused bourbon, maple syrup, and bitters with ice. Strain into chilled rocks glass filled with ice. Garnish with orange twist.
Video of the inventor of this drink here:
http://video.nymag.com/index.jsp?fr_story=d4699ba26c46eabc8f8a01ab1554799bc57d9e8f
(Notice the size of Don's ice cube)
FOR THE BOURBON- BACON INFUSION:
3 or 4 slices bacon, or enough to render 1 ounce of fat (PDT uses Benton’s, but any extra-smoky variety will do)
1 750-ml. bottle of bourbon such as Four Roses Yellow Label.
Here in Seattle, I used a half pound of Boar's Head bacon, and a 750 of Evan Williams. I used about three oz of fat, and let it infuse at room temp 3.5 hrs, pan under plastic wrap, then chilled in freezer half hour. Lifted off big chunks with a fork, then tea-strainered into the bottle. Keeping the goodness in the fridge, just in cases.
FOR THE OLD FASHIONED:
2 ounces bacon-infused bourbon
1/4 ounce Grade B maple syrup
2 dashes Angostura bitters
(I use that spendy but wonderful Fee Bros Whiskey Barrell aged)
Twist of orange
FOR THE BACON-INFUSED BOURBON: Cook bacon in pan and reserve rendered fat. (1) When bacon fat has cooled a bit, pour off one ounce from pan. (2) Pour bourbon into a non-porous container. (3) Strain the bacon fat into the container and infuse for 4 to 6 hours at room temperature. Place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat and strain mixture back into bottle.
FOR THE COCKTAIL: In mixing glass, stir 2 ounces bacon-infused bourbon, maple syrup, and bitters with ice. Strain into chilled rocks glass filled with ice. Garnish with orange twist.
Video of the inventor of this drink here:
http://video.nymag.com/index.jsp?fr_story=d4699ba26c46eabc8f8a01ab1554799bc57d9e8f
(Notice the size of Don's ice cube)