well.. tequila will have to wait... NBF... not a big fan. Anyways I got a 750 of heaven hill bourbon and smirnoff... i'll probably do a half batch of each with whatever bottles I have laying around. I have some bacardi... I could do some of that as well. I guess tequila can come later from a flask or something.
Do -NOT- make bacon whisky. We tried it with perfectly-cooked bacon from Trader Joe's and a fabulous whisky, and it somehow tasted like the entrails of a dung-eating maggot. Avoid.
Do -NOT- make bacon whisky. We tried it with perfectly-cooked bacon from Trader Joe's and a fabulous whisky, and it somehow tasted like the entrails of a dung-eating maggot. Avoid.
New York magazine and an east village mixologist disagree
(Actually it doesn't mention how it tastes, so maybe a cacophagic larvae is the flavor achieved. His entrails I mean.)
It does say to make infuse the bacon flavor into the bourbon with the fat alone.
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Primary: Apfelwein
Secondary: nada
Kegged: African Amber Clone
On Tap: Dunkelweizen, Strong Irish Red
On Deck: Agave Wit, DC's RyePA, Belgian Blonde
After far too long, my friend and I finally made a batch of this today. It looks friggin gross already, so I can't imagine how it'll taste in three weeks.
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A friend of a friend in Durham makes flavored spirits and I tried some of his bacon vodka a couple weeks ago. By itself it was atrocious, but it made the most amazing bloody mary I've ever had.
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“Some people never go crazy, What truly horrible lives they must live” - Charles Bukowski
I made something like this (not my blog) a while back. I used a cheap bourbon (E&J), and I tied a few drinks with it. It ended up in the drain. I was sad to pour it out, but it was far from enjoyable:
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