This is the first week of Autumn and I’m so ready to dive into the new flavors of the season. Admittedly, I’m a huge fan of bourbon so this recipe has become a personal favorite so I’m happy to share it as part of our Fall inspired infusion line up.
I’ve decided to start this Fall season with a series of infusions that will have you enjoying the season’s best flavors: warm vanilla, inviting pumpkin and even savory smoky bacon. If you like the creativity of cooking and combining flavors–and, like me, you mix a few cocktails now and again – then infusions are a great place to play around and have fun personalizing your home bar. So for the next few days we’re introducing a series of fall-inspired spirit infusions (and a few cocktails too!) for you to kick off the season.
Spirit infusions are very simple. You soak ingredients in a base alcohol until you like the taste. Sounds fun and easy, right? Infusions require a waiting time to properly yield the best results and most robust flavors. Get these infusions started now and your patience will pay off in a few weeks.
BACON INFUSED BOURBON
This combination of flavors is just as delicious as it sounds and the infusion process is simpler than it sounds. With the recipe below and a bit of patience, you’ll be enjoying bacon in your beverage in no time.
TOOLS :: Large glass container with sealed lid, skillet, mixing bowls (2), cheesecloth
4 slices of smoked bacon (get fresh-cut bacon from your butcher if possible)
750 ml Bourbon
HOW TO MAKE IT ::
In a large skillet cook bacon until done. Remove bacon slices and set aside. Allow bacon fat to cool slightly. Using a small mixing bowl and cheesecloth, strain bacon fat through cheesecloth to remove all bacon or cooked bits. Once strained, measure out 1.5 oz of bacon fat and set aside. In a large glass bowl combine the bottle of bourbon, reserved bacon fat and 2 slices of bacon.
Cover the bowl loosely with plastic wrap and let sit at room temperature for 4-6 hours. After the 4-6 hour infusion, move bowl into the freezer and freeze for about 8 hours or until the fat has frozen solid. Carefully remove solidified fat and bacon slices from bowl and discard. Strain the bourbon through 2 layers of cheesecloth back into your original bottle or other storage container.
The key to all infusions will be to choose a decent quality brand for your base spirit. There’s no need to break the bank for a premium variety, but avoid the cheapest ones because no amount of spice will take away the harshness of cheap alcohol. So get in your kitchen and have fun adding a twist to fall’s scrumptious flavors.