Sunday, February 01, 2009

Bacon Bourbon

WHITECOLLAR REDNECK
I'm not sure how I first came across Jacob Grier's instructions for how to make bacon-flavored bourbon at home — it may have been on Instapundit in which case you've probably seen it already —  but I tried it at home today. 

Instead of the ingredients Mr Grier recommends, I used Oscar Mayer bacon (because I'm cheap) and Jim Beam bourbon (because Jersey City liquor stores don't stock a wide variety of bourbon). It still came out pretty well. Running it through a coffee filter is something he recommends, but I think he should insist on it — made a big improvement.



3 comments:

Mithridates said...

Brilliant! I have the same bacon and bourbon as you. Gonna have to give it a go. Is it limited to bourbon or can I baconify my vodka, too?

Jacob Grier said...

Glad to hear you tried it and that it worked out. Mithridates, you can use any liquor and any fat source you want.

Mithridates said...

I fried up delicious bacon, poured 10 teaspoons of bacon fat into ~750ml of Jim Beam and let it sit for a few hours. I put in the freezer overnight and then strained it through coffee filters.

But my bourbon neither smells nor tastes like bacon!

I repeat, my bourbon neither smells nor tastes like bacon!!!!!

When I put the bacon fat into the bourbon it congealed rather quickly. Do I need to let it cool down more before adding it to the bourbon?

Look, it's not a total loss. The bacon was delicious and my bourbon still tastes like bourbon. But I was so looking forward to Bacon Bourbon!

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