Bacon Vodka
- Thread starter Ironman
- Start date
Well, I LOVE the idea of bacon-flavored vodka!
In fact, I intend to try this method of "bacon fat washed vodka" for Bloody Marys. http://www.hotelsmag.com/article/CA6653756.html?industryid=47563
I'm not at all interested in the "lettuce air", but Iron Chef might like to try it.
Lee
In fact, I intend to try this method of "bacon fat washed vodka" for Bloody Marys. http://www.hotelsmag.com/article/CA6653756.html?industryid=47563
I'm not at all interested in the "lettuce air", but Iron Chef might like to try it.
Lee
Well, I LOVE the idea of bacon-flavored vodka!
In fact, I intend to try this method of "bacon fat washed vodka" for Bloody Marys. http://www.hotelsmag.com/article/CA6653756.html?industryid=47563
I'm not at all interested in the "lettuce air", but Iron Chef might like to try it.
Lee
See, now, I was thinking it would go nicely in a carbonara sauce....
Fantastic. Did you catch this response at the referenced site?
Interesting - I’ve been working with bacon and alcohol for some time now, but have settled on bourbon as the ideal base. A nice maple-smoked, peppered bacon will do glorious things to a smoky, aged bourbon. Prep is much the same as for the vodka, although I’ve found two weeks is usually enough for the infusion.
Shake it with ice, strain into a martini glass rimmed with hickory salt,add a dash of orange bitters, garnish with an orange peel and pearl onion, and, voila! - The Bacontini!
Interesting - I’ve been working with bacon and alcohol for some time now, but have settled on bourbon as the ideal base. A nice maple-smoked, peppered bacon will do glorious things to a smoky, aged bourbon. Prep is much the same as for the vodka, although I’ve found two weeks is usually enough for the infusion.
Shake it with ice, strain into a martini glass rimmed with hickory salt,add a dash of orange bitters, garnish with an orange peel and pearl onion, and, voila! - The Bacontini!
