Bacon-infused bourbon (& other spirits)

The flavour of bacon is infused into spirits by a process known as 'fat-washing'. To do this, first cook six rashers of bacon in a frying pan. Remove the bacon (enjoy by eating) but save the rendered fat. Allow the fat to cool to just above room temperature and strain 60ml (2oz) into a sealable, non-porous container already filled with your bottle of bourbon (or other spirit). Allow the bacon fat to infuse for at least six hours at room temperature, seal the container and place in a freezer for a further six or so hours. This will solidify the fat, thus allowing you to remove from the surface of the bourbon with a spoon. The spirit can be further clarified by returning to the freezer for a short period before filtering as it is returned to the bottle.