SMOKED BACON BOURBON

This infusion is good for sipping by the fire after a big dinner. If drinking neat or with whiskey stones, add one or two drops of water before sipping. This will open up the bourbon’s aromatic nature. It’s also flavorsome chilled with an ice cube or two.

25 oz. bourbon

3-4 strips of smoky bacon (30 ml bacon fat)

1. Fully cook 4 strips of bacon in a pan.

2. Remove the bacon from the pan (eat or discard).

3. Let the bacon fat cool but not solidify.

4. Measure out 30 ml of rendered bacon fat.

5. Pour bacon fat into infusion jar.

6. Add bourbon and seal the jar.

7. Let infuse for between 1–2 days or more, out of direct sunlight, gently shaking regularly.

8. After desired taste is achieved, place in freezer overnight. This will cause the fat to congeal and separate from the alcohol, making it easy to strain.

9. Strain the whiskey into a clean bottle and cap.

TIP

Use smoky bacon to really get the flavor and aroma infused into your whiskey. You may also include the actual strips of bacon in the infusion.