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Interesting read about infusing alcohol with flavour found in fat.

http://drinks.seriouseats.com/2014/04/s ... works.html


Bacon whiskey anyone?

I'm trying that

Butter Rum.

I'll let you know how it tastes

Heard about bacon flavored. Never really appealed to me. But an interesting read on how it's all done. I have enough trouble keeping the dog outta my hooch already lol. Thanks for posting this, Tap

Posted while bearriver was...butter rum does sound tasty. let is know how it is.

As a lover of bacon I had to try it. With breakfast of course.

NEVER again.

I have to agree with you woodshed... Although I've never made bacon whiskey before, I've had some commercial stuff and it was horrible.

BUT.. Curiosity has the better of me. It's gotta be possible to make it tasty.

moosemilk wrote:Heard about bacon flavored. Never really appealed to me. But an interesting read on how it's all done. I have enough trouble keeping the dog outta my hooch already lol. Thanks for posting this, Tap

Posted while bearriver was...butter rum does sound tasty. let is know how it is.

I also tried the bacon a while back and I am with woodshed "Never Again".

Anyone tried butter? It sounds interesting.

Probably want to make sure it is unsalted REAL butter.

I keep a jar of bacon white dog strictly for Bloody Mary's. But, that is the only thing I like it in.

Well I'll try just about anything once, but if it comes from a liposuction clinic I'm out. That's where I draw the line.

MitchyBourbon wrote:Well I'll try just about anything once, but if it comes from a liposuction clinic I'm out. That's where I draw the line.

MitchyBourbon wrote:Well I'll try just about anything once, but if it comes from a liposuction clinic I'm out. That's where I draw the line.

Yum

I've forgone the bacon whiskey idea for time being (although out if curiosity I'll do it anyways..one day)

In preparation for the upcoming winter, I've done what will now be my 'Hot Toddy' mix.

In a sauté pan, I mixed organic unsalted butter and slivered almonds. Cooked it out until the nuts were toasted and the butter was brown. Took it off the heat and added lemon zest right away while it was still hot. Then mixed with oaked UJ.

Let it hang out for a few days at room temp. Then chilled. Then strained. Then in the freezer, and strained again.

Then as we do in canada... Warmed up some ginger ale with a lemon twist and finished with room temp brown butter and almond whiskey.

What a treat.

Tap. Out.

That sounds much nicer than Bacon Whiskey. Thanks for that.

Tap wrote:I've forgone the bacon whiskey idea for time being (although out if curiosity I'll do it anyways..one day)

In preparation for the upcoming winter, I've done what will now be my 'Hot Toddy' mix.

In a sauté pan, I mixed organic unsalted butter and slivered almonds. Cooked it out until the nuts were toasted and the butter was brown. Took it off the heat and added lemon zest right away while it was still hot. Then mixed with oaked UJ.

Let it hang out for a few days at room temp. Then chilled. Then strained. Then in the freezer, and strained again.

Then as we do in canada... Warmed up some ginger ale with a lemon twist and finished with room temp brown butter and almond whiskey.

What a treat.

Tap. Out.

You should post this in the Recipe Development section. It sounds lovely.

I'm gonna have to try that with my ginger sugar head. Thanks for the idea tap.