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Bacon-Infused Bourbon

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From Dram Whiskey Bar in Moutain Brook, Alabama

Ingredients

1 cup bacon fat (from country or other heavily smoked bacon, ideally)

1 liter bourbon (90-proof or less)

Instructions

Leave bacon fat in bourbon for 3-4 hours at room temperature, then place whiskey overnight in freezer. Remove the next day, taking fat off the top (it will have separated on its own) and straining the whiskey through a cheesecloth to remove any bacon or fat particles. Whiskey will then be clean and clear and ready to store at room temperature to drink or use for cocktails. (Published 2013)
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