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Written by Jason Logsdon
I love bacon and I love bourbon so when I read about the PDT bar in New York combining the two I had to try it! The fat washing imparts the aroma and flavor of bacon into the bourbon. It's not an in-your-face flavor but carries the smokiness and subtly of cooked bacon. Try to use the smokiest bacon you can find, it makes a big difference in the final product. I usually infuse Bulleit but you can use the bourbon of your choice. Try to use a wider and shallower container to let more of the bacon fat come into contact with the bourbon, it will help the infusion process. If you would like more information about the modernist techniques, ingredients, and equipment used in the bacon washed bourbon infusion recipe you can check out the following. Like this recipe? Cook the bacon over medium heat until all the fat is rendered. Set aside the bacon for another use. Pour the bacon fat into a heat-proof container and let cool slightly. Add the bourbon to the container, seal and shake well to fully combine. Let sit at room temperature for an hour then place the infusion in the freezer for at least several hours, or preferably overnight, until the fat has solidified. Remove the fat and strain the bourbon through a coffee filter or cheesecloth. It is now ready to serve.
Modernist Tools, Ingredients, and Techniques Used
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Let Me Know on Facebook or in the comments below!Bacon Washed Bourbon Infusion Recipe
Bacon Washed Bourbon Infusion Ingredients
For the Bacon Washed Bourbon Infusion
10 bacon strips
1.5 cups bourbon
Bacon Washed Bourbon Infusion Instructions
For the Bacon Washed Bourbon Infusion
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All tags for this article:Fat Washing, Infusions, Traditional Infusions
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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