The base of cocktail bar PDT ‘s most famous cocktail, this bacon-infused bourbon created by Don Lee for the Benton’s Old Fashioned is the spirit that introduced the cocktail world to fat washing.
Reprinted with permission from The PDT Cocktail Book © 2011 by Jim Meehan, Sterling Epicure an imprint of Sterling Publishing Co., Inc.
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Benton’s Bacon Fat-Infused Bourbon
from Punch (http://punchdrink.com)
Ingredients
Yield: 750 ml
1 1/2 ounces bacon fat (preferably Benton's, or a thick cut bacon)
1 1/2 ounces bacon fat (preferably Benton's, or a thick cut bacon)
750 ml bourbon (PDT uses Four Roses)
750 ml bourbon (PDT uses Four Roses)
Directions
On low heat, warm bacon fat in a small saucepan.
Stir until it melts, about five minutes.
Combine the molten fat and bourbon in a large nonreactive container and stir.
Infuse for four hours, then place the container in the freezer for two hours.
Remove solid fat, fine-strain bourbon through a terry cloth or cheesecloth and bottle.
