BACON BOURBON RECIPES

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BACON INFUSED BOURBON – THE BACONER



Bacon Infused Bourbon – The Baconer image

Provided by Camilo Velasquez

Number Of Ingredients 7

750 ml bottle of bourbon
1 package of 12-oz Small Batch Bacon Strips
2 oz Bacon-Infused Bourbon 
2oz Carpano Antica
1 Luxardo cherry
1 dash Angostura Bitters
1 Meyer Lemon peel

Steps:

  • 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.
  • Remove the strips and use for another dish...or y’know...just devour them on the spot. 
  • Let bacon fat cool slightly, then pour through cheesecloth or fine strainer into a small bowl.
  • Pour bourbon into a wide-mouth container (Tupperware containers work well), then add bacon fat and stir to combine. 
  • Let the bourbon mixture rest at room temperature for 30 minutes; cover and freeze overnight.
  • The next day, remove the container from the freezer. You should now have a frozen layer of fat across the surface with liquid infused bourbon underneath. Crack through the fat layer, strain to remove the large pieces and pour the liquid once more through cheesecloth or a coffee filter to remove any last impurities. 
  • Using a funnel, put back in the bottle and cap. 
  • The bourbon is now perishable and ready to be crafted into The Baconer's Old Fashioned.  For any bourbon you don't use, store in the fridge as it can turn if left out.
  • Add 1 Luxardo cherry to a glass of your choice.
  • Pour in bourbon, Caprano Antica, bitters.
  • Stir and garnish with Meyer Lemon peel.

Nutrition Facts : ServingSize

BACON BOURBON RECIPE AND BACON OLD FASHIONED RECIPE ...

Take a store-bought bourbon and add your own bacony goodness.

Provided by Bacon Today

Categories     Drinks

Prep Time 1440 minutes

Cook Time 15 minutes

Number Of Ingredients 2

1/3 cup Rendered bacon fat
3 cups Bourbon

Steps:

  • Cook a pound of bacon and reserve the rendered fat.
  • Add 1/3 cup of hot fat to a jar and fill the remainder of the jar with bourbon.
  • Seal the jar of bacon fat and set it aside until it reaches room temperature.
  • Place the jar in the freezer for 24 hours (the fat will solidify but the bourbon will remain in a liquid state).
  • Open the jar and pour off the bourbon, straining through a coffee filter or cheesecloth to remove any loose fat particles.
  • Bottle up the bacon-infused bourbon and enjoy ASAP!

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