Bacon Infused Bourbon Recipe

There are plenty of recipes for bacon infused bourbon out there. This one takes some time but I believe it is my favorite. If you have never had bacon infused bourbon, the first sip you’ll be like… uhhh, do I like this? This process is called fat washing, so it literally tastes like bacon fat. It has the mouth feel as well. By the second sip, you’ll be like, ummm, yes, I in fact do like this. I don’t necessarily recommend drinking this neat but in cocktails where the flavor is subtle.

I’ve heard other folks actually puree the bacon with the fat for a more bacon-y flavor but I prefer the subtle hint.

I chose Larceny Bourbon for this but in retrospect I should have chosen something with more oomph. Nothing wrong with Larceny, just wanted more bite. Also, next time I’ll be making the 1.75l version, because the 750ml won’t last long.

Recipes for cocktails coming very soon.

Ingredients

• 1 750ml bottle of bourbon
• 8-10 stips, applewood smoked bacon

Instructions

1. Add bacon to a cold pan and heat over medium to medium low.
2. Slowly render all of the fat from the bacon.
3. Pour enough bourbon out of the bottle to allow room for the bacon fat. (save the extra bourbon for later or have a nip)
4. Take the rendered bacon out of the pan and preserve. (garnish for your drink or snack right now)
5. Pour the fat into the bourbon bottle. Set aside at room temperature for 2 hours, shaking occasionally.
6. Place the bottle in the refrigerator for 6-7 days.
7. After the bourbon has been in the refrigerator, per the previous step, poke a knife to break up the bacon fat that has set. Shake and strain with a mesh strainer. This will get the larger chunks.
8. Filter the bacon bourbon through a coffee filter. I did this twice. It will take a while but the result is totally worth it.
9. Clean the bottle with hot water and pour the bacon bourbon back in the bottle.
10. This bourbon should be good for six months at room temperature but good luck making it last that long.