SUDDENLY A SHOT GLASS RANG OUT. . .
Why is it the bat phone doesn't ring for several weeks and then, when it does, it's non stop. Til I get a chance to take a long break, a saved recipe and later this week, an updated review of the Colt Python.
Bacon Infused Bourbon - don't light a match near me when I'm making it, but something involving breakfast food for supper sounds good right now (as opposed to the High Protein Prest-o-Log meal replacement). I saw the idea in Southern Living magazine and just had to try it on cold day this winter.
Fry up a few pieces of applewood smoked bacon. Pour off grease (you want about 1/4 cup) into a clean glass.
Remove 4 Tablespoons of good quality bourbon from a 750 m.l. bottle. (Save the remainder for medicinal purposes.) I used Knob Creek.
Pour 4 Tablespoons WARM bacon grease into the bottle. Cover and let stand four hours, shaking bottle every once in a while.
Place in fridge for up to week (no more, but at least 3 days).
Place an unbleached coffee filter in a wire mesh strainer (the unbleached ones do make a difference in taste of your favorite drinks).
Pour bourbon through filter into a container. Discard filter (well that's their directions, I was actually thinking it could replace the little cardboard tree air freshener in the truck. No, better not).
Thoroughly wash and air dry the bourbon bottle (with soap and very hot water).
Pour the strained bourbon back into clean bourbon bottle and store at room temperature.
Should keep 4-6 months. In addition to sipping, it makes a killer addition to some sausage gravy for biscuits.