Bacon has found its way into everything from candy bars to lip balm. Now, it’s in my cocktail glass, and I couldn’t be happier. Getting bacon into your booze takes a little time, but is totally worth the effort. Bourbon is my spirit of choice for infusing bacon, and requires a simple technique called “fat washing.” Make a brilliant Old Fashioned or Manhattan with your bacon bourbon, or try my recipe for The Figgy Piggy.
For the bacon washed bourbon: cook four slices of thick-cut bacon. Strain and reserve the bacon fat, and let cool. In a nonporous, sealable container, combine 1 750ml bottle of bourbon with reserved bacon fat. Let sit at room temperature for 4-6 hours, and then put in the freezer until the fats have solidified. Skim off the fat and fine strain before re-bottling.
For the fig puree: In a blender, combine 1 pint of mission figs (stemmed and halved) with 2 tablespoons of water, 1 tablespoon of sugar, and 1 teaspoon of lemon juice. Purée until smooth.
For the cocktail: In a cocktail shaker, combine the bacon washed bourbon, fig purée, Vya sweet vermouth, and bitters, and shake vigorously until chilled. Strain into a mason jar or rocks glass over crushed ice. Garnish with bacon and fig.