In the same way that I knew I needed a BLT on the menu, I also knew that I needed something that combined bacon with cocktails. Infusing hard liquor with bacon fat adds a richness and smokiness that is perfect in a cocktail, or even for drinking straight up or on the rocks. Vodka, bourbon, and dark rum work best, and obviously you don’t need to use top shelf for this. These infused liquors are the base for most of the specialty cocktails at BarBacon.
Pour the liquor into a heat-proof container with a lid and set aside. Keep the bottle and the screw top. You will need them later.
In a small saucepan, bring the bacon fat to a simmer over low heat. Remove from the heat and add it to the vodka. Stir well to combine. Cover and refrigerate overnight. Remove the top layer of fat and store the fat in a container with a tight-fitting lid to use later in the baking chapter. (Bourbon and dark rum rendered fat work especially well in desserts.)
Strain the liquor through a sieve lined with cheesecloth into a large bowl, then using a funnel, return the infused vodka back to its original bottle. Store in the freezer or in a cool, dark place until ready to use.
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