THE CAVENDER DIARY

Did y’all know that you can infuse bourbon?

Well, ya can. And it’s so simple.

Let’s start with bacon infused bourbon. (Already glad ya stopped by today, aren’t you?)

Start with a 1.75 liter bottle of cheap bourbon, a pound of bacon, and a big ol’ mason jar.

On low heat, fry up your bacon in an uncrowded frying pan. Remember that you’re just trying to render the fat from the bacon….so don’t overcook it….or your bourbon will taste more like char that bacon. Not good.

Once you think you have cooked out as much fat as you can from the bacon, drain the grease into the mason jar and let it cool a little. Pour the bourbon over the cooled grease, let it set at room temperature for a few hours then slip it into the freezer. You’ll notice that I threw in a few pieces of cooked bacon too – can’t hurt.

While the bourbon is infusing, anywhere from 2 days to a week, mix up a batch of brown sugar simple syrup.

Simply add equal amounts of dark brown sugar and water to a saute pan – I used 1 cup of each, turn the burner to high, and stir the mixture continuously until it’s reduced by half.

Be sure to let the syrup cool completely before using.

Once your bourbon is infused, scoop out the solidified bacon grease and strain the rest of the liquid through cheesecloth into a clean bottle.

Now you’re ready to make cocktails.

For each bacon brown sugar old fashioned you will need:

• 2 Ounces Bacon Infused Bourbon
• 1 Teaspoon Brown Sugar Simple Syrup
• Dash of bitters
• Orange Wedges
• Maraschino Cherry

Shake the first 4 ingredients with a few ice cubes in a cocktail shaker and strain into an old fashioned glass.

*If ya really want to impress, and I’m sure that you do, freeze half a glass of water at an angle in the freezer to create an ice wedge inside.

Garnish the glass with a slice of orange and a cherry.

….and enjoy.

As always,

You’re welcome.