Way back in 2009, long before it became the popular cultural phenomena that it is today, I'd started to hear whispers and rumblings about a new sort of infusion, a "fat washing" process generally used by perfumers to extract essences, but one that was making its way into the alcoholic mainstream. It's a simple process, one that involves mixing a melted fat with alcohol, letting it infuse and then freezing the mixture until the fat solidifies and can easily be strained out of the product, leaving behind a beautifully scented and tasty spirit. All it takes is a little bit of patience and some elbow grease.
Oh right... I made a video!
I've been wanting to launch a YouTube component to Cake & Heels for quite some time & I'm going to make the most of my extended time off to start building up the library! So please subscribe to my channel & get ready for more delicious videos down the road.
Bacon Infused Whiskey
- 3-4 strips of Bacon (I used a nice Applewood Smoked Bacon)
- 8 oz Whiskey (always a fan of Bulleit Rye Whiskey)
- Small Bell Jar
- Frying Pan
- Cheesecloth (or strainer)