Bacon Bourbon: First, you fry up several thick slabs of bacon. Keeping the pan on the fire, you remove the meat and pour in a few cups of bourbon—Patterson House uses Four Roses—and stir. Then you set the mix aside to cool. As the temperature drops, the fat congeals, creating a thick film on top of the liquor. Once it’s done, you cut a hole in the grease, pour out the liquid, et voila (via heeeraldo) Interesting, but not so interesting that I want to potentially wreck a perfectly good bottle of booze. Or maybe I do.  Tell you what… if someone is willing to donate some bourbon, I’ll head to Market Meats and grab some nice double smoked bacon and do all the delicious dirty work.  Then we can split the stash. UPDATE: Quinn had a good comment about the proposed technique. Heat = bad for booze.

Bacon Bourbon:

First, you fry up several thick slabs of bacon. Keeping the pan on the fire, you remove the meat and pour in a few cups of bourbon—Patterson House uses Four Roses—and stir. Then you set the mix aside to cool. As the temperature drops, the fat congeals, creating a thick film on top of the liquor. Once it’s done, you cut a hole in the grease, pour out the liquid, et voila (via heeeraldo)

Interesting, but not so interesting that I want to potentially wreck a perfectly good bottle of booze. Or maybe I do.  Tell you what… if someone is willing to donate some bourbon, I’ll head to Market Meats and grab some nice double smoked bacon and do all the delicious dirty work.  Then we can split the stash.

UPDATE: Quinn had a good comment about the proposed technique. Heat = bad for booze.

The Atlantic