Bacon-Infused Vodka
Add a smokey, savoury kick to classic drinks by substituting this DIY bacon vodka for plain vodka. Version 1 produces a stronger bacon flavour, making it a good choice for drinks such as the Bloody Mary and the Caesar, where the bacon flavour needs to stand up to the tomato-based mixer. Version 2 is lighter and works well for a Bacon Vodka Tonic or a Bacontini. MAKES 750 ML
1 750-ml bottle vodka
10–12 slices bacon (see Tips, below)
1 Pour 250 ml of vodka into each of 3 glass jars with tight-fitting lids. Fry the bacon until crisp and don’t discard the fat. Allow to cool slightly, then add to vodka. For Version 1, use 3 strips of bacon and 1 tbsp fat per jar. For Version 2, use 1 tbsp fat (but no bacon strips) per jar. Screw on the lids, and shake well. Let stand at room temperature for about 6 hours.
2 Remove and discard the bacon from Version 1, then place all jars in the freezer overnight. The next day, scrape off fat that has congealed at the top of the vodka and discard. To strain out remaining fat, line a fine-mesh strainer with cheesecloth and pour each jar of vodka through it, keeping the versions separate. Store in clean jars in a cool location (or in the fridge, so the vodka remains suitably cold for cocktail-making).
Tips
• For the best flavour, choose high-quality bacon, smoked naturally
