Widely credited with bringing the fat-washing process from culinary to beverage, renowned molecular mixologist Eben Freeman tells you how to porkify your bourbon:
“Next time you are frying up some bacon at home, why not make some bacon bourbon to go along with it? Some folks are using all kinds of fancy, locavore (locally produced) bacon to flavor their hooch—which is fine by me—but it really doesn’t require any special equipment you don’t already have at home. Just follow these five easy steps to add a new dimension to your drinking pleasure.”
Step 1. Fry up a pound of bacon and strain the drippings through a fine mesh strainer.
Step 2. Eat the bacon.
Step 3. Pour the hot bacon fat into a non-reactive bowl with a bottle of your favorite bourbon. You can even add a couple strips of bacon if you like.
Step 4. After the bacon and bourbon hang out for a while at room temperature (Solano recommends 4-8 hours), transfer the mixture in a quart size container with a wide mouth and place in the refrigerator, covered.
Step 5. After 48 hours of chilling out in the refrigerator, use a spoon to remove the fat cap and strain the liquid through a fine mesh strainer. If you don’t like your bacon-bourbon country-style, strain through a coffee filter to remove any solid bits.