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:
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
- Swirl bitters in a chilled martini glass.
- 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.
- Cut bacon into small squares. Garnish with a skewered cherry, orange rind and bacon pieces. Serve immediately.
2 oz. bacon fat
1½ cups bourbon
- 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.
- 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.
- 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.