It’s Thirsty Thursday, and there is no better way to wrap up your week than with Bacon. Flipping through the pages of the latest copy of People Magazine, I was stopped in my tracks by the sight of a glorious glass of bacon-infused spirits. In a new cookbook titled Bacon 24/7: Recipes for Curing, Smoking and Eating, some meat-candy mavens offer special instructions on how to make crowd favorites even more #baconable. To get you Baconeers buzzin’, I’ve decided to feature a few of my favorite Bacon-coctions from the book:

Bacon Manhattan


Makes 1
2-3 dashes bitters
1½ oz. bacon-infused bourbon (recipe below)
½ oz. dry vermouth
¼ oz. sweet vermouth
1 strip crisp, cooked bacon, for garnish
1 cherry (maraschino or brandied), for garnish
1 twist orange rind, for garnish

  1. Swirl bitters in a chilled martini glass.
  2. Fill a cocktail shaker with large ice cubes and add the bourbon and vermouths. Shake vigorously, then strain the cocktail into the prepared martini glass.
  3. Cut bacon into small squares. Garnish with a skewered cherry, orange rind and bacon pieces. Serve immediately.

Bacon-Infused Bourbon

2 oz. bacon fat
1½ cups bourbon

  1. To clarify the bacon fat, melt fat and strain into a bowl. Add 4 oz. boiling water. Stir well and leave until melted fat has set into a cake above the water. Remove cake, scraping off any sediment from the bottom, then melt again.
  2. Combine bourbon and bacon fat in a quart-size jar. Seal with a tightly fitting lid and shake vigorously. Leave the bourbon to infuse at room temperature for 5-8 hours.
  3. Put the jar in the freezer and freeze until all of the bacon fat has solidified at the surface of the bourbon, about 1 hour. Scoop off and discard the bacon fat and strain the bourbon through a fine mesh sieve lined with 2 coffee filters. Extra bacon-infused bourbon can be stored at room temperature for up to 2 weeks, or in the refrigerator for up to 6 months.


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