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Written by Jason Logsdon

Bacon Washed Bourbon Infusion Recipe

More Recipes • Fat Washing Recipes • Traditional Infusions Recipes

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.

Bacon washed bourbon

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Bacon Washed Bourbon Infusion Recipe

  • Published: December 09, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 5 Hours

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

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.
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Bacon Washed Bourbon Infusion Recipe

PT300M Ingredients: 10 bacon strips 1.5 cups bourbon
4 stars - based on 97 reviews
This infused rum is fat washed with a flavorful spiced butter and it takes on the creamy undertones of the milk, the nutty flavor of the browned butter and the warm flavors of the cinnamon and nutmeg.
1 Serving
Jason logsdon headshot 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 cocktails 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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