Bacon Infused Bourbon Recipes
BACON INFUSED BOURBON WHISKEY RECIPE - (4.4/5)
Provided by á-37739
Number Of Ingredients 6
Steps:
- Step 1: Cook About 3/4lb Bacon Do yourself a favor, eat all of the bacon that you just cooked in one sitting. Revenge might be a dish best served cold, but bacon is not. Step 2: Save 1/2 Cup Rendered Bacon Fat Step 3: Pour Bourbon Into Mason Jar(s) Step 4: Pour Bacon Grease Over The Bourbon Use a 1/2 cup measuring cup or a tablespoon to scoop the rendered bacon fat out of its container. A half cup=8tbsp. Add the grease to a pan and turn the range on low heat. When the fat liquefies, use an oven mitten to pour the bacon grease from the pan into the mason jar that contains your bourbon. Step 5: Cap Mason Jar, Shake, Store In Cabinet This is a step that other "How to make bacon infused bourbon" recipes get wrong. Store the mix at room temperature (or slightly higher). I shook the mason jar violently every time I walked into the kitchen, you can do it every 4-6 hours. Step 6: Put Mason Jar In Fridge After 48+ Hours Two days of infusing should be plenty, but I waited 3 just to be safe. On the third day, put your mixture in the fridge. Step 8: Filter Bacon Grease Using Coffee Drip After about an hour in the fridge, all of the bacon fat should have coagulated into an easy to remove clump. Scoop out the clumped fat and do with it what you wish. It was painful for me to do, but I disposed of it :'( Filter out the residual fat by pouring the mix through a coffee drip/filter into another container. Step 9: Make a Bacon Bourbon Cocktail We will be teaching you how to make a different cocktail using bacon infused bourbon over the next month. I will release one "how to" post every Thursday, beginning next Thursday where we will teach you how to make a Bacon French Toast Cocktail for breakfast!
BACON-INFUSED BOURBON
Bacon and bourbon: What could be a more Southern combination?This easy cocktail recipe requires only two ingredients, which you probably already have on hand. You'll need one bottle of your favorite bourbon and a quarter cup of bacon grease. (We tested this recipe with Woodford Reserve Bourbon and Benton's Smoked Country Bacon.)Bacon grease? We know this unexpected ingredient might raise some eyebrows, but trust us-it will take the bourbon to a whole other level, infusing it with a delightfully smoky flavor. Rather than throwing out the leftover grease after cooking a batch of bacon in the morning, put it to use by incorporating it into a delicious cocktail for the evening. Note that the bourbon-bacon mix requires at least three days chilling in the refrigerator before serving; this will allow the bacon fat to solidify and separate from the liquid, making it easier to strain and discard.Before hosting your next get-together, stir up a batch of bacon-flavored bourbon to serve your guests. Mix it into mint juleps for watching the Derby, or enjoy it simply on its own. Whatever form it's served in, we know they'll be impressed.
Provided by Southern Living Editors
Categories Cocktails
Time 4h10m
Yield Makes 1 (750-milliliter) bottle
Number Of Ingredients 2
Steps:
- Remove 1/4 cup bourbon from bottle. Pour warm bacon grease into bottle. Cover and let stand 4 hours, shaking bottle occasionally. Chill 3 to 7 days. Pour bourbon through a wire-mesh strainer lined with a coffee filter into a bowl; discard filter. Clean bottle. Pour strained bourbon into bottle, and store at room temperature up to 6 months.
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- Cook the Small Batch Maple Sugar Bacon Stripsto your desired liking and until a fair amount of bacon fat has rendered in the pan—approx. seven to 10 minutes.
- Pour bourbon into a wide-mouth container (Tupperware containers work well), then add bacon fat and stir to combine.
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- Place the bacon in a cold skillet and place it over medium-high heat on the stove or on a grill set up for direct grilling and preheated to medium-high (400°F or 204°C). Cook the bacon, stirring often, until the bacon has browned and quite a lot of bacon fat has been rendered, 5 to 7 minutes.
- Remove the skillet from the heat and let the bacon cool slightly. Pour the fat through a fine-mesh strainer into a large metal bowl. Save the bacon for garnishing, noshing, or another use—oh, the options!
- Pour your bourbon into the warm bacon fat and whisk to mix, reserving the bottle and cap. Let the bourbon mixture rest at room temperature for 2 hours and then cover and place the bowl of bourbon and bacon fat in the freezer overnight.
- Remove the bourbon from the freezer. The bacon fat will have risen and congealed on the surface. Skim it off and reserve it for cooking or basting.
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BACON-INFUSED BOURBON OLD FASHIONED WITH MAPLE SYRUP | …
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- To make each infusion, add the ingredients to the bottom of a jar and pour the bourbon over top. Seal the jar (just with a regular lid!) and set in a cool place (preferably somewhere dark) for 2 weeks. I often stick mine in the fridge, just in case – but as long as it’s sealed tightly and not opened often, it will be fine. After 2 weeks, taste the bourbon and adjust the flavor accordingly. You can remove the cinnamon sticks or add more vanilla. If you’d like more flavor, infuse for another week and taste! If it tastes good to you after 2 weeks, strain the bourbon a few times. Place in a tightly sealed jar.
- For the vanilla chai flavor, if you’re infusing longer than a week or so, I’d use a loose chai tea and simply add it to the bourbon or open up the bag and add it to the bourbon.
- When ready to package, strain the bourbon into a pretty bottle or glass and label it! The make things like delicious old fashioneds.
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