Everything is better with bacon

While browsing the Internet, I saw this article on infused spirits.  Having received peppermint-infused vodka last Christmas (which is fabulous with hot chocolate) I thought I'd give infusion a try this year.

The ingredients for bacon-infused bourbon:  bacon and bourbon (duh, right?).  Also helpful, a skillet, a jar, coffee filters and a wide-mouthed pitcher.

It's the bacon grease that infuses the bacon flavor in the bourbon, so after straining the grease from a pound of bacon through a coffee filter, add it to the bourbon and refrigerate over night.  Most of the grease will rise to the top and can be removed easily.  Then strain the bourbon through coffee filters to remove any remaining grease.

The result is the sweet sip of bourbon with a hint of smokey bacon.  And since you use the grease to infuse the flavor, you still get to eat the bacon.

Cheers.