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Benton's Old Fashioned
If you like an Old-Fashioned and bacon then you'll love the Benton's Old-Fashioned
Charlie Forbes
5th August 2024 at 02:04
Knob Creek makes a delicious maple-bacon bourbon, which I wonder might be an easy substitute. Add 2 dashes of Ango and we're off to the races!
2nd March 2024 at 21:33
Did this with ~70g of bacon fat to 700ml bourbon (from about 400g of lardons). Tasted the bourbon alone and it seemed to amplify the wood notes but I don't think I would've called it bacon from that alone. Never been one for old fashioneds normally but this is outstanding. Smooth, oak smoked bacon bourbon goodness.
2nd January 2024 at 19:17
This was great! Worth the effort of infusing the bourbon. Savoury, smooth and delicious!
I'm not loving the citrus twist in this drink though. While I appreciated the low effort garnish after all the waiting and filtering, I think something like a chunk of candied bacon on a stick would work better. The citrus jarred with the savoury tones.
Additionally, I'm curious what kind of bacon you use to get 30ml of fat from just 4 slices? I barely got enough to infuse a miniature!
(Benton's OF)
I'm not loving the citrus twist in this drink though. While I appreciated the low effort garnish after all the waiting and filtering, I think something like a chunk of candied bacon on a stick would work better. The citrus jarred with the savoury tones.
Additionally, I'm curious what kind of bacon you use to get 30ml of fat from just 4 slices? I barely got enough to infuse a miniature!
(Benton's OF)
27th January 2024 at 18:12
LOL! I appreciate your efforts in the name of science!!
I made this again at New Year. It's a new favourite.
I made this again at New Year. It's a new favourite.
18th January 2024 at 10:47
You make a good point. After much experimentation and tasty bacon sandwiches, I found a minimum of 12 slices of smoked back bacon were required to yield 30ml of fat, but just 20ml fat still imparts enough flavour to the bourbon.
13th January 2023 at 15:52
I'm curious about safely storing the bacon fat washed bourbon. Should it be room temperature or refrigerated? Also, for how long can I safely store it?
14th January 2023 at 17:50
As far as I'm aware, the alcohol strength should mean it is ambient shelf stable for a prolonged period with no need to refrigerate. I've not experienced any issues.
3rd January 2022 at 08:53
Requires a little patience. Fry the bacon slowly to render all the fat. Triple strain the bourbon using filter paper to draw out all the fat. Worth the effort.
12th October 2021 at 05:13
I was disappointed that I didn't like the bacon/bourbon taste enough to overlook the coating of bacon fat that remained on my tongue and lips after every sip. Not a bad drink, just not the totally awesome drink I was expecting.
Anonymous
4th August 2020 at 00:51
The bourbon was a little fat tasting after infusion. The fat came off in one solid chunk after freezing. Once the orange skin and oils joined it was less fatty tasting.