A couple of years ago, you wouldn’t have thought I’d be interested in doing much of anything with whiskeys or bourbons. Bacon… well, let’s be honest. Bacon is the ONE reason I couldn’t be 100% vegetarian. I have managed to keep most meat products out of my mouth most of the time. The two weaknesses I have? Chicken and bacon. I don’t know why. Maybe because they’re delicious.
Anyway, I have a lot of bourbon here to work with. You think you understand that statement but until you’ve seen a photo of the amount of bourbon Jay has, or seen it in person, you don’t really understand.
And the only one I really like? Maker’s Mark.
I know. To a bourbon connoisseur, that’s a pedestrian taste. But whatever, I like it. As a matter of fact, this bottle of Maker’s Mark is mine. Just mine. To do with as I please. Up until now, I’ve just drank it, usually with an ice cube or two. But now…
I first saw this idea & attempted it two or three years ago. But I ended up adding too much bacon fat (you’re thinking “THERE’S NO SUCH THING!” but trust me- there is). The balance was all off and I ended up tossing it. It was just like drinking fatty alcohol. Meh. I decided to try again recently after making some breakfast-for-dinner pancakes & bacon and noticing my bacon fat reserve jar was full, yet I had a whole pan full of fresh, melted fat.
And I had also just seen this bacon-infused Old Fashioned cocktail recipe.
What’s a girl to do?
Make some of this, that’s what!
What I did is as follows:
- I made a 1/2 pound of bacon. Mine happened to be very smoky smoked bacon, which I think is the best kind for this (the smokiness is the appeal). However, whatever kind you like will do.
- I poured bourbon into clean, dry, 8-ounce jar. I filled it up about 3/4 of the way.
- Next, I poured in some fresh, still hot, melted/liquified bacon fat. Just about a finger’s width high; maybe a smidgen more.
- I closed the jar tightly and shook to distribute the fat through the bourbon. I did this a few times until the fat started to harden.
- I left it overnight on the counter, then the next morning I popped it into the freezer.
- After about 6 hours, I opened it and gently removed the “frozen” hardened fat.
- I strained the bourbon three or four times through a fine sieve, and then… thats it! It’s ready to drink! Once it comes back to room temperature that is.
If you want to make use of an entire POUND’S worth of melted bacon fat, you’ll need to use basically an entire bottle of bourbon. Which might be good if you’re thinking of making this as a gift/gifts. I did not use an entire pound’s worth of fat in this. I didn’t even use a 1/2 pound’s worth. If I had, in a jar this small, it would’ve been totally off. That’s the mistake I made last time. You do end up losing a bit of bourbon in the end, as you can see in my jar. It’s not 3/4 of the way filled. Make sure you account for that!
Be sure to use enough fat to impart the flavor, but not so much you end up with greasy tasting bourbon. Also, use FRESH fat. You do not want to risk a rancid taste. Bleh.
And if you’re really into the idea of making infused liquors, then check out my spiced apple pie bourbon and such.