Candied bacon bourbon

Candied bacon bourbon
  • Serves icon Makes about 700ml
  • Time icon 15 min, plus 24 hours freezing and 3-5 days infusing

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.

Nutrition: Per 25ml

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

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

Method

  1. 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).
  2. 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.
  3. 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.

Recipe By

Tom Shingler

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