How to baconify your bourbon

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Count Silvio
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Sun Aug 17, 2008 9:45 am

Found this interesting article while surfing on some random sites. First there was bacon vodka and now bacon bourbon, whats next? Bacon rum?
Since my home bar was among the things I had to leave behind when I moved from Virginia, I’m limited in my cocktail blogging right now. But since bacon and bourbon are two Agitator favorites, I thought a post about how to deliciously combine the two was the least I could offer. (Why would you want to put bacon in your bourbon? If you have to ask, this isn’t the post for you.)

Alcohol is very good at extracting flavors. It’s easy to use for infusions. Throw some raspberries in some gin, let it sit for a day or two, strain out the raspberries, and voila, you’ve got raspberry gin. Unfortunately, your raspberries are going to taste pretty nasty now. That’s fine for fruit, but who wants to waste bacon? Luckily, there’s a better way.

Slouching on the reliable old leather recliner.

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