One of my favorite meals has always been breakfast-for-dinner, and now I present this infusion in the same spirit: breakfast-for-boozing. Coffee and bacon share a table in the a.m. hours, but when infused into whiskey, they’ve found a new home in my p.m. highball glass. You can mix this into a cocktail if you want, but it’s just too good on its own to muddy with other flavors.
- 1 quart Tennessee whiskey
- 3 strips of bacon, cooked
- ½ Cup of dark roast whole coffee beans