Savory and smokey flavored bacon vodka. The perfect infused vodka for making Caesars or Bloody Mary’s brunch cocktails. 
This is bacon vodka that would be disgusting to take a shot of straight, but holy is it ever good in a Caesar or Bloody Mary! You might think that it’s a waste of good bacon to infuse vodka with it rather than eating it for breakfast, but it is so worth it! And who said you can’t have a bacon infused Caesar for breakfast? No one! That’s who.
We used Jones Dairy Farm Dry Aged Cherry Hardwood Smoked Bacon for this. That’s a mouthful 🙂 Jones Dairy Farm sent us some products and asked us to create a Bloody Mary for them (spoiler alert) so we used their bacon to make this savory bacon vodka elixir. It made a super flavorful and smoky bacon vodka, but there were more than a few pieces that make it into our mouths and I have to say that it is quite possibly the best bacon I have ever tasted. It’s thick and smoky and slightly sweet and the flavor is amazing. Thank goodness they sent us 2 packages 😉 One for the bacon vodka, one for breakfast!
It doesn’t matter how you cook your bacon, but make sure to throw the whole pack of bacon, fat included, into the jar you are making your vodka in. Don’t worry, the fat will harden and you will strain the vodka before you use it.
Debbie and I like to make our bacon on a foil lined baking tray in the oven. It’s easy to cook the whole package all at once and especially easy to clean up. All you have to do once it’s cooked is fold up the foil with all the junk in side and chuck it in the trash. It’s also really easy to cook the bacon to how you like it in the oven. I have found that its pretty easy to overcook bacon in a frying pan, but pretty hard to overcook it in the oven as long as you keep your eye on it. If you haven’t tried to cook your bacon like this, try it next time. You will never do it another way.
Have a fun and relaxing long weekend filled with family, friends, and cocktails!
Bacon Infused Vodka
Ingredients
- 1 package of Jones Dairy Farm Dry Aged Bacon (or other bacon of your choice)
- 750 ml vodka
- Jar or two with a tight lid to hold your bacon vodka
Instructions
- Cook your bacon. We like to cook it by laying flat on a foil lined baking tray in the oven for about 15 to 20 mins at 375.
- Let your bacon cool down just a bit and then stuff it all into the jar you are making your vodka in. Resist the urge to eat all of it! Pour in all the fat and everything too. Don't worry, the fat will be removed later.
- Pour in the vodka and close the lid on your jar or container tightly.
- Let the vodka sit in a cool place for 2 to 3 weeks.
- when you are ready to use your vodka, strain the liquid as you take it out of the jar to get rid of the fat and bacon pieces. Throw all that in the trash.
- Store your vodka in another jar and you can keep it in the fridge if you like.
Mairead Rodgers / The Adventures of NutriGirl says
What else do you think this could be used for besides caesars?
Julie and Debbie says
Hi Mairead! Other than bloody marys and caesars there are a number of ways I found to use bacon vodka on a website dedicated to bacon vodka! Yes, a whole site 🙂 http://www.baconvodka.com
Raymund says
I love the idea of this one!
Julie and Debbie says
Thanks Raymund!
Joy Lackey says
Wait. You THROW OUT the bacon?!!!? Gulp. Can’t you, like, re-crisp it or something? :-/
Julie and Debbie says
LOL! Yes, you throw it out. Its been sitting in vodka for a week or so, so I don’t think it would taste very good even if you could re-crisp it, which I think might not work either. Solution: get two packs of bacon, make the vodka with one and cook the other to eat. Then you wont feel so bad about chucking the vodka bacon after its done its job.
Patti says
I just seen a recipe where the ate the bacon n just used the fat.
Dana says
Do you allow it to brew for few weeks in the fridge or just away from heat/room temp? How cool is a cool place? Thx!
Julie & Debbie says
Its been a long time since we made this. I think we left it on the counter, but to be safe, I would maybe just put it in the fridge. It will still get nicely infused.
Michael says
Do it at room temperature and covered away from sunlight. Shake it daily. Throw the big stuff away then filter through a coffee filter to get rid of ALL the bits. Two weeks is enough !