Bacon? Whiskey? Bacon whiskey?! Yes indeed. I couldn't resist this recipe I found in the PDT Cocktail Book. It calls for Benton's bacon. Benton's is in Tennessee (where much of my family lives) and makes some of the finest pork products in the land. But considering I reside in California, a cross country trip for bacon seemed a bit extreme - but only a bit. I did the next best thing and procured Marin Sun Farms excellent house cured stuff.
I did use Four Roses bourbon as specified and infused it with the delicious swine (recipe for infused whiskey below)
Note: I wasn't sure I was executing it correctly when the bacon fat basically turned into a giant clump in the whiskey. But rest assured it was plenty bacony.
2 oz. bacon infused bourbon
1/4 oz. quality maple syrup
2 dashes angostura bitters
Orange peel for garnish
In a mixing glass add all ingredients, ice and stir. Pour into a rocks glass over 1 big cube. Garnish with orange twist.
Bacon Infused Bourbon Recipe:
• 750 ml bourbon (Four Roses in this case)
• 1.5 oz rendered bacon fat
Heat the fat until its liquid and combine with bourbon in a glass pitcher stirring as you add. ( I'm not sure how well you can get it mixed in - mine clumped up pretty quickly.
Let it sit for four hours then put into the freezer for two more hours.
Take out of the freezer and remove the fat that's no doubt by now solidified
Strain bourbon through cheese cloth or a coffee filter to remove any remaining bits.