Bourbon: Bacon Infused

There’s no vitamin K in bourbon or bacon.


  • Frying pan/skillet: non-stick or cast-iron
  • Spatula: see Tips
  • Mixing bowl
  • Slotted spoon
  • Funnel
  • Coffee filter
  • Heavy towel, in case of spill


  • Bourbon: 750 mL, inexpensive
  • Bacon: 4-5 strips



  1. Cook the bacon until crispy
  2. Enjoy bacon
  3. Pour the grease that you’ve rendered out of the bacon into the mixing bowl
  4. Take the pan off the heat, and pour a little bit of bourbon into it so that it starts to sizzle and gets some of the crusted-on bacon bits off the pan
  5. Pour the pan contents into the mixing bowl
  6. Add the rest of the bourbon to the mixing bowl
  7. Cover the bowl and let it sit at room temperature for up to 2 hours, before putting it into the freezer overnight.  The bacon grease will infuse the bourbon with some smoky bacon flavour, and then solidify when it’s in the freezer.
  8. Scoop the large chunks of congealed fat out with a slotted spoon
  9. Use a funnel and coffee filter to strain the bourbon back into the bottle


  • The spatula should be plastic for non-stick pan/skillets in order to not damage the non-stick coating.  But it can burn.  Similarly, a metal spatula would be ideal for cast iron because cast iron can tolerate use better.