For the bacon lovers out there that can’t get enough of the other white meat, there’s bacon bits, bacon jam, and even bacon ice cream.
Now for your over indulgence I present the “Jack-Ham’er” – bacon infused Jack Daniels.
I opted for Gentleman Jack, which in a nutshell is Jack Daniels that’s been twice charcoal mellowed instead of once, and makes it smoooooth.
All you need is:
1.1 pack bacon
2.250ml Jack Daniels
3.Avo to eat with the bacon after you’ve fried it
Grill/fry the bacon and put 2 teaspoons of the rendered fat in your Jack.
Stir it up a bit to get a good mix and leave it out for 12 hours or so, to let all the bacony goodness infuse into the Jacky goodness. As a point of note, apparently when fat is put into bourbon it absorbs a lot of the harshness (brilliant), and then the alcohol dissolves a lot of the aromatic compounds that make bacon so awesome (twice brilliant!)
Cool for a bit to solidify the fat and strain. Strain again for good luck – as much as bacon is delicious, finding a fat globule in your evening drink isn’t.
© Luke Bresler – The Curious Gastronomer