Liquid Pork, a.k.a Bakon Vodka
Over the holidays I was surprised and delighted to receive a gift of one tall, beautiful bottle of bacon-infused vodka from friend and fellow kitchen survival 101 teammate, Blade. Blade knows I like the weird, the strange, the extreme – and boy did he deliver!
I ripped open the packaging before the UPS driver had even left my front stoop, gently lifting this holy grail out of its confines and into the light for closer inspection. Crystal clear fluid with only the slightest tint of amber color. Pure, with no floating globs of fat.
(insert angelic voices here)
Seal ripped, cork popped, aroma inhaled.
Wait, what? This stuff even SMELLS fatty. How did they pull that off? Wonder of all wonders, I reach for a small sipping glass before the curiosity overwhelms me. The flavor is absolutely unique and unmistakable – smoky, fatty, bacony goodness. Ahhhh.
The Chef is at my elbow, equally as curious and excited about this liquid oddity. Next thing I know, he’s digging out a bottle of his homemade honey-oatmeal infused vodka and playing chemistry set on the kitchen island. The results? A perfectly balanced taste, equally smoky and sweet, and more than slightly reminiscent of breakfast.
The immediate cocktail people think of with a flavor like bacon is the Bloody Mary. Many have told me that bacon bloody marys are indeed quite tasty. But I, of course, wanted to try something weirder.
So I dug around on the bakon vodka website in search of recipes, chose two to tweak, and began my own chemistry experimentation.
ITEMS WE USED TO MAKE THIS RECIPE