Bacon Bourbon
I can’t decide if I’m in love or totally grossed out. One thing is for certain, I will try to make my own bacon bourbon.
First, you fry up several thick slabs of bacon. Keeping the pan on the fire, you remove the meat and pour in a few cups of bourbon–Patterson House uses Four Roses–and stir. Then you set the mix aside to cool. As the temperature drops, the fat congeals, creating a thick film on top of the liquor. Once it’s done, you cut a hole in the grease, pour out the liquid, et voila!
I’m thinking you use the cooked bacon as a stir rod. Oh, I almost forgot, the best part of the whole thing is the description from the author.
I expected it to taste greasy and salty; instead, it was dry and smoky, with a hint of meat.