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Ready for part two of BACON BOURBON SCIENCE? It began yesterday with the mini-thread quote tweeted here, where I infused a bottle of bourbon with bacon fat.
1/ https://twitter.com/kevinhearne/status/1249316103504961537">https://twitter.com/kevinhear...
1/ https://twitter.com/kevinhearne/status/1249316103504961537">https://twitter.com/kevinhear...
Now we gotta get the infused bourbon back into the bottle! I have a metal sieve strainer over a mixing bowl with a lip in it and ALSO a foodsafe funnel for the bottle because I obviously do not want to waste a drop of BACON BOURBON. Probably more than I need but SCIENCE IS FUN
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The fat had solidified on the top like an oleaginous hockey puck. Ran a butter knife around the edge to make sure it would hinge open and yep, it poured easily.
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Here’s what I’m talking about: a puck of bacon fat that just got out of the way when I started pouring, easy to dispose of. You can see the sieve caught some large pan dripping thingies. BACON FLOTSAM. Now we can go from bowl to bottle!
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Awww yeeaaaah not spilling a dang precious drop. I love it when a plan comes together.
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I noticed, however, that there was still a significant amount of BACON FLOTSAM in there, and I don’t want that in the drinks I’ll be making later, so I cut down a coffee filter to catch it and put it in the funnel.
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I love making pour-over coffee every morning and I gotta say making pour-over BACON BOURBON is also super satisfying
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I mean YOU GET TO WATCH your bourbon bottle fill up like a boozy carafe of bacon joy
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So yeah that last step caught the BACON FLOTSAM really well while allowing the liquid delight free passage. This science is easy to do, folks. I’ll be making Quarantine Cocktails all week with this. Later today: a MAPLE BACON BOURBON OLD FASHIONED. See you then!
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