Candied bacon bourbon
- Portion size: Makes about 700ml
- 15 min, plus 24 hours freezing and 3-5 days infusing
- Difficulty: easy
Infusing bourbon with bacon gives it a subtle smokiness and rounds out the harsher flavours of the spirit. Combined with plenty of brown sugar for a caramel undertone and a little orange for freshness, the result is an incredible little tipple that pairs perfectly with a bowl of chilli.
Give our cherry bakewell brandy recipe a whirl, too.
Join Extradelicious to unlock Cook Mode
Ingredients
- 8 smoked bacon rashers
- 700ml bourbon
- 3 strips orange peel, any white pith removed
- 100g dark brown sugar
You’ll also need
- 1 litre jar
Join Extradelicious to unlock Cook Mode
Method
- Put a large frying pan over a low heat and add the bacon in a single layer. Fry slowly, rendering as much fat out of the bacon as possible, then pour the fat into a small bowl and leave to cool slightly (giving you ample opportunity to eat the bacon).
- Pour the bourbon into the jar, then add the rendered fat. Seal, give it a good shake, then put in the freezer for 24 hours.
- Scoop off and discard the solidified fat that’s floated to the top, then strain the bourbon through a fine sieve into a jug. Clean the jar, then put the orange peel and sugar in it. Pour the bourbon back into it, then seal and leave to infuse for 3-5 days in the fridge before drinking.
Nutrition
- 77kcals Calories
- trace (trace saturated) Fat
- 0g Protein
- 3.6g (3.5g sugars) Carbs
- 0g Fibre
- trace Salt
Leave a comment, question or tip