How to: Make Bacon-Infused Bourbon
Some days are everyday cocktail days. Straightforward, two or three ingredient drinks that taste great and require little prep work.
But some days are special cocktail days… Days where a little extra effort makes for all the difference. Days like Fourth of July on a Friday that happens to make for three-day weekend. Which is totally happening this year.
For that very occasion, Maker’s Mark® decided to step it up a bit and create the The All-American, a boozy, bacon and bourbon number crafted using bacon-infused Maker’s Mark® and is the perfect way to pay tribute to US Independence Day, and they’re sharing their recipe with the ManMade readers.
The process begins with a few strips of bacon, which is enough to infuse an entire bottle of bourbon.
- Cook 3-4 strips of thick bacon, enough to yield 1 ounce of fat (eat the bacon after!)
- Once bacon fat has cooled to room temperature, pour in to a storage container
- Add 750mL Maker’s Mark® Bourbon, cover and freeze overnight
- Using a fine mesh sieve, strain bourbon in to a new container removing large bits of bacon
- Lastly, double strain your bourbon back in to the bottle. Enjoy!
Then, you can use it in any bourbon cocktail that can benefit from a savory punch, like an Old Fashioned or Sazerac.
But for this Independence Day, Niccole Trzaska of The Liberty Bar, NYC crafted up this recipe:
The All American
Niccole Trzaska, The Liberty Bar, NYC
It does not get much more American than the All-American! Show your American pride and sip this boozy cocktail is crafted using bourbon, bacon and maple – all produced here in the US of A, cheers!
- 1 ½ parts bacon infused Maker’s Mark® Bourbon
- ¼ part Crown Maple Syrup
- 3-4 dashes Angostura Bitters
- Strip of cooked bacon for garnish
In a rocks glass stir bitters and Crown Maple, top with bacon infused bourbon. Add ice and garnish with a strip of cooked bacon.
Enjoy, and Happy Independence Day!
[Note: this is not a sponsored post. I though the recipe sounded fun, and I’ll think I’ll try it soon. I thought you might like it, too.] All photos: Phillip Romano.