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Candied bacon bourbon

Name: Candied bacon bourbon
Prep time: 15 min
Total time: 15 min
Yield: Makes about 700ml
Cuisine: American recipes
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

By: Tom Shingler
Head of food, delicious.

Published: 22 May 23
Updated: 18 Mar 24

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.

Easy
June 2023

Test kitchen approved

Makes about 700ml
15 min, plus 24 hours freezing and 3-5 days infusing

Give our cherry bakewell brandy recipe a whirl, too.

Nutrition: Per 25ml

Calories: 77kcals
Fat: trace (trace saturated)
Protein: 0g
Carbohydrates: 3.6g (3.5g sugars)
Fibre: 0g
Salt: trace

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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

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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.