Benton’s Bacon Fat-Infused Bourbon

Adapted from The PDT Cocktail Book by Jim Meehan

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.


Yield: 750 ml

  • 1 1/2 ounces bacon fat (preferably Benton's, or a thick cut bacon)
  • 750 ml bourbon (PDT uses Four Roses)

  1. On low heat, warm bacon fat in a small saucepan.
  2. Stir until it melts, about five minutes.
  3. Combine the molten fat and bourbon in a large nonreactive container and stir.
  4. Infuse for four hours, then place the container in the freezer for two hours.
  5. Remove solid fat, fine-strain bourbon through a terry cloth or cheesecloth and bottle.