Let’s make some bacon vodka! In a post earlier this week, I talked about how it can be expensive to buy your own flavored spirits. What if you don’t like them? What if you never finish them? I have always wanted to infuse my own vodka, but I seemed to lack motivation. Though, this is BACON month. I had bacon. I had vodka. Let’s have a little fun this weekend and experiment with new cocktails. I was already preparing a bacon and eggs breakfast menu, let’s put that bacon fat to good use.
Today is all about the process of infusing the vodka. Tomorrow I’ll share the best Sunday Brunch cocktail Bacon Month has ever seen.
The internet tells you several different ways to accomplish the same thing. You want bacon flavored vodka, yes? Here’s an easy way to do it.
Start by cooking a few slices of bacon the stove. You just need the bacon fat, so enjoy the bacon for breakfast. Or lunch. Or basically, any time of the day is acceptable.
Once done, drain the bacon fat and let cool. Pour unflavored vodka into a mason jar. Add bacon fat. There are guidelines to follow for how much bacon fat per ounces of vodka, but I used about 1/4 cup for my 750 ml vodka bottle.
Shake it a little bit and let set on your kitchen counter for a few hours. This is the step I’m currently in, but I wanted to share the process with you today. After the bacon fat and vodka have sat for a few hours (at least six), put the mason jar in the freezer for thirty minutes. The fat will freeze, but the liquor won’t of course. Take a coffee filter and a strainer and pour the vodka and bacon fat mixture through. The infused vodka will go through.
And, then, of course, enjoy!
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