Bacon Washed Bourbon Infusion Recipe

More Recipes • Fat Washing Recipes • Traditional Infusions Recipes
Written by Jason Logsdon

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

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the bacon washed bourbon infusion recipe you can check out the following.
Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

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.
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!
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.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image