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If you heat it, some of the alcohol burns off. Also, if it’s still room temperature, you’re going to be sipping a noticeable amount of bacon fat… and as much as I like bacon, that’s fucking gross. You can instead pour bacon fat and bourbon into a plastic container and throw it in the freezer for a couple of days. Then just pour it through some cheese cloth.

Although, I should note, this really disproves the internet’s theory that bacon makes everything better.

Also, good bourbon should be consumed neat.

vanmega:

Bacon Bourbon:

First, you fry up several thick slabs of bacon. Keeping the pan on the fire, you remove the meat and pour in a few cups of bourbon—Patterson House uses Four Roses—and stir. Then you set the mix aside to cool. As the temperature drops, the fat congeals, creating a thick film on top of the liquor. Once it’s done, you cut a hole in the grease, pour out the liquid, et voila (via heeeraldo)

Interesting, but not so interesting that I want to potentially wreck a perfectly good bottle of booze. Or maybe I do.  Tell you what… if someone is willing to donate some bourbon, I’ll head to Market Meats and grab some nice double smoked bacon and do all the delicious dirty work.  Then we can split the stash.