DCFoodies.com Bacon up that Bourbon! - DCFoodies.com

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Aug 21, 2008


Mike Bober

Great minds, Rob. I tried the recipe from PDT a few weeks ago with a bottle of Woodford Reserve. The first attempt, using a natural bacon from the farmers' market, was a disappointment...no real bacon flavor at all. When I repeated my efforts using the same bourbon and store-bought bacon, the result had a definite rancid/acrid smell and a greasy mouthfeel. Very disappointing.

I'm still on the lookout for the Holy Grail of Bourbacon. If I find it, I'll let you know.


Here's the bacon Rob used -- half way between farmer's market and store-bought, I'd say:

(purchased at My Organic Market)


If you google "bacon vodka" you'll find some similar infusions. I've heard that it makes a great Bloody Mary


To get this bacon-y flavor in a cocktail, I had some success with a maple syrup infused bourbon manhattan topped with a bacon foam (a McGriddle-hattan, perhaps?). Maybe this way you can avoid all the negatives that result from the actual alcohol infusion.

Rob Rutledge

Thank you for the suggestion, Chris, as while I was looking at baconized vodka recipes, I came upon this:


Simply awesome.


Meatwater? Oh my. Like Jones soda, I may have to try some of that.

http://www.browniepointsblog.com/2008/01/20/homemade-bacon-vodka/ is the recipe I was thinking of, for anyone who happens to see my comment above (now that I had a free minute to look it up - yay work!)

Mike Bober

Unfortunately, Meatwater isn't quite like Jones soda.

Meatwater is an art project by a photographer named Till Krautkramer. At first it seemed like an April Fool's joke, but it has not gone away.

Booze and Bacon Lover

Congratulations, this is one of the funniest things I've ever read. Particularly the vomit part.


Yuck. I'm glad you tested this so I don't have to!

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