The Daily Sauce :: A Daily Sip of Hip

December 18th, 2009 edition of The Daily Sauce: Food and Wine. Visit Our Food and Wine Archive.

Bourbon With a Side of Lipitor, Please

We recently enjoyed a very tasty bacon-infused bourbon drink made by mixologist Matthew Seiter at Sanctuaria, the new tapas restaurant in The Grove. After he explained the process of fat-washing, we wanted to make our own bacony bourbon. Here’s how (you can use the same process for vodka):

Fry up a pound of bacon (our favorite is Burgers' smoked bacon) and reserve about 4 ounces of the rendered fat. Eat the bacon. Strain the fat through cheesecloth to remove the bacon bits. Snack on the bacon bits.

Pour one 750-ml bottle of bourbon into a wide-mouth glass container.

Mix in the bacon fat and let sit at room temperature for four to five hours, stirring occasionally to keep mixed.

Freeze the mixture for two hours or until the fat rises to the top of the container and solidifies.

Scoop out the solid fat and strain the bourbon through a coffee filter back into the bottle.

Sauce pick: Bacon-Infused Bourbon
Where to get it: Make your own or try it in Seiter’s Manhattan at Sanctuaria, 4198 Manchester Ave., St. Louis
Info: 314.535.9700 or sanctuariastl.com

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