Pork-Infuse Your Old-Fashioned: Fat-Wash Some Bourbon
|An old-fashioned made with baconized bourbon.|
So what makes bourbon better? Uh, bacon, of course. A small dose of smoky bacon flavor adds the unexpected to an old-fashioned, but drinking it straight from the bottle isn't entirely out of the question (yes, we did that). We'll give you a bacon-injected bourbon old-fashioned recipe, using with maple syrup, but first you need to learn a process called "fat washing."
Fat washing is basically like laundering your alcohol with a meaty, fatty substance to give it that bacon-fresh feeling. Then you freeze it and strain out the smoky, saturated good stuff. It's easy to do and might permanently alter your cocktail repertoire. Ready?
6 slices bacon
Heat-resistant container (to let bacon fat cool)
750 ml bourbon
2 seal-able glass containers (large enough to hold just over 750 ml each)
2 large bowls (large enough to hold 750 ml)
Fine mesh strainer
1. Cook the bacon over very low heat. The purpose here is to render the fat. Once all the fat is rendered, pour it into a container and let cool to room temperature. Discard the cooked bacon (or consider it a salty snack-time bonus).
|Use a funnel to pour the bourbon into your container.|
3. Let the fat-infused bourbon rest at room temperature for two to three hours.
|The fat will conjeal within the container during freezing.|
|Balance your strainer on top of the funnel.|
|If things start to get messy, you can tear the coffee filters to make them fit within your strainer.|
7. Pour the finished bourbon into a sealable glass bottle for storing.
Bacon Maple Bourbon Old-Fashioned Recipe
2 ounces bacon-infused bourbon
1. Combine bacon bourbon, bitters, and maple syrup in a cocktail mixing glass. Add ice.
2. Stir gently for about 20 seconds (it's better to make this drink stirred versus shaken).
3. Strain over ice in a chilled rocks glass, and garnish with a twist of orange.