Recipe

• 1.5oz bacon-infused bourbon (I used Bulleit Bourbon for this)
• .25oz barrel aged maple syrup
• 2 dashes Angostura bitters

Stir with ice and strain into a glass with a large cube of ice. Treat yo self to a slice of crispy bacon.

About

BACON BOURBON OLD FASHIONED, YALL. I finally tried my hand at fat washing, which is the process of infusing flavor from fats into spirits. My first choice? Bacon and bourbon.

Scientifically, infusing flavors from fats into alcohol isn’t too different from infusing flavors from fruits/herbs/spices – alcohol molecules are able to dissolve both fat-soluble and water-soluble flavors, which basically just means it’s able to bind and pull flavors from anything. The fat wash process involves combining your choice of alcohol with some liquified fat, letting it infuse for a few hours, then freezing it to let the fat solidify to be fully strained.

You’re left with a clear spirit devoid of any grease, though with the flavors from the fats intact. I too was slightly hesitant about this combo, but this drink was absolutely DELICIOUS and not at all gross like you might be inclined to think. Bacon paired with some Woodinville Whiskey barrel aged maple syrup? Yes please.