Has the bacon obsession gone too far? I say no. This bacon vodka has its uses, although I probably wouldn't drink it on the rocks. It has all of the flavor of bacon without the fat. You can use this vodka as you would any other spirit. You can use it to make a sauce, deglaze a pan or even include in savory cocktails. This recipe includes chile peppers, but if you have a low heat tolerance, you can omit them or steep them for a shorter amount of time. This vodka would be great in a Bloody Mary.
Bacon and Habanero Infused Vodka
Recipe from Kitchen Konfidence
6 strips of bacon
3 habanero chili peppers
2 serano chile peppers
1 liter vodka
dd strips of bacon to a dry, cold, large skillet. Warm the skillet over low heat. Cook bacon until crispy, flipping the bacon several times throughout the process. Transfer cooked bacon to a paper towel lined plate and set aside to cool.
Remove the stems from each chili pepper and slice in half lengthwise. Add peppers (with seeds) to a large, airtight jar. Once cooled, add bacon to the same jar. Fill the jar with vodka to cover the bacon and peppers. Seal the jar and let steep for 7 days in the refrigerator.*
After 7 days, strain the vodka through a cheese cloth lined fine mesh basket strainer into a clean jar or bottle. If you see any major particles floating in the vodka, strain a second time. Discard the bacon and peppers. Store in the refrigerator.
Makes 1 liter.
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