Fun thing to do and a cocktail made famous by legendary bar man don lee, the Smoked bacon old fashioned, just yours will be kicked up a notch since he bought smoked bacon and didn’t make it himself. Take your smoked bacon/pork belly and render some of the fat(4 oz needed for a 750 ml bottle) and add while still liquid to a larger air tight container along with the whiskey(mason jars work great) cap and shake up bottle a bit and put in freezer. Eventually the fat not able to latch onto alcohol molecules will solidify and form a solid layer at top of bottle(couple hours) Poke a hole through that and pour liquid through a strainer and bottle. Let he booze come up to room temperature before you use. 1/4 oz maple syrup, 2 dashes angostura bitters and 2oz smoked bacon infused whiskey built on a large cube of ice, give it a couple spins with a spoon so everything mixes and enjoy.
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Dam here I thought it was going to be about smoking bacon -
Wow- that sounds good.Comment
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Bacon, whiskey and maple syrup -- what a great combo! Thanks for sharing.Comment
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I have done something similar. Used the rendered fat from Benton’s bacon which is super smokey to fat wash Four Roses bourbon. Let sit overnight and then freeze/strain. Then did a black walnut/brown sugar bacon old fashioned.
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The black walnut bitters are delicious and intense. theyre always a mainstay at my bar when the temperatures start to dip.Comment
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I'm starting to fee like an amateur drinker, BUT I'M IRISH. This has never been my goal. I'll have to do this with a maple whiskey right away, but this also needs to be tried with Scotch, and none of the other stuff.
Peat, Bacon, can't be beat.Comment
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