QUOTE (BooDreaux @ Dec 17 2010, 10:32 AM)
Found this, and sounds interesting. Not my recipe though
Bacon makes everything better. That includes alcohol, especially bourbon, which pairs incredibly well with cured pork. The caramel undercurrents act like maple syrup and match up nicely with the richness and smoke of the bacon while the whiskey's spice brings it all together. It's a nice winter treat – the warmth of the bourbon and smoky bacon going a long way toward making a mug of hot chocolate like manna from heaven. To put your own bottle together you'll need:
-750 mL bottle of good bourbon
-A pitcher with a wide mouth
-Fine mesh strainer
Start by frying or baking the bacon and reserve all of the grease. Unless you're a fan of bourbon that tastes like charcoal, don't burn it. Strain the grease and allow it to cool. Once cool, pour it into the pitcher with the bourbon and give the mixture a good stir. Put the whole mess into the freezer for a few hours or overnight and pass the time by chowing down on your pound of cooked bacon. When cold, the grease will float to the top and form a solid cap on the liquid. Pull the solids out and discard, then strain the liquid. It'll keep in the fridge for about two to three weeks. You can use this same process on tequila, which makes for a spectacular variation on a Bloody Mary.
What, no bacon in your red wine?