- Remember the bacon-washed bourbon trend that popped up in bars about 10 years ago?
Those drinks were fun, and the method was really simple.
Here's my favorite way to apply that technique to get not one, but two tasty products.
(groovy music) Bacon washing is where you combine bacon fat with a spirit.
Given a little time, the bacon flavor gets transferred to the alcohol, then the fat is removed, and what's left behind, the bacony booze, gets used in cocktails.
That same process can be used to infuse butter flavor into spirits, too.
Cook's Illustrated Science Editor Paul Adams taught me this.
Just grab two sticks of butter, and grate them on the large holes of a box grater or a paddle like I have here.
What I like about this method is, the butter stays solid.
What that means is, the milk solids and water that's in the butter, they remain bound in that fat and they don't cause the booze to become cloudy.
