Salt Beef Distillate

• 4 salt beef bagels with mustard pickles
• 1 L (2 pts) vodka

Place the salt beef bagels in a heavy-duty blender and blend until broken down into a thick mush. Transfer the blended bagels and vodka to a vac bag and seal. Leave to infuse overnight.

Pour the liquid into the evaporation flask of a rotary evaporator. Set the water bath to 60°C (140°F) and lower the pressure until all the liquid has evaporated. Measure the