How to make smoked bacon bourbon

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How to make smoked bacon bourbon

By The Field

Tuesday, 03 January 2012

Q: I recently read an article about the joys of smoked bacon bourbon and apparently it is something one can make. I have tried to find a recipe for smoked bourbon in various old cookery and cocktail books but have failed. Can you help?

ANSWER

This
recipe is not difficult but the ingredients are key.

You need to select
the smokiest bacon you can find and a good bottle of bourbon.

Cook
three or four fat rashers and retain a good fluid ounce of the rendered
fat, letting it cool but not solidify.

Pour the fat and 750ml of good
bourbon, such as Four Roses Yellow Label, into a glass jar and let it
sit and infuse; if the bacon is strong enough, it will only take a
couple of hours. You now have a greasy-looking bourbon. To de-grease,
place the jar in the freezer overnight and the fat will congeal.

Remove
the fat then strain through a sieve. Ideally, restrain the bourbon
through coffee filter paper for a clear finish.

Your bourbon should now
taste and smell of bacon.

To make your cocktail, mix 50ml bacon bourbon,
a tablespoon of maple syrup and two dashes of angostura bitters with
some ice.

Strain into chilled glasses filled with ice and garnish with
an orange twist.

Send queries to Rosie Macdonald, Country Queries Editor, The Field,
Blue Fin Building, 110 Southwark Street, London SE1 0SU or email Country Queries.

The Field cannot accept any legal responsibility for answers given in these columns.