In a case of, “let’s add two awesome things together and see what happens,” bacon-flavored vodka has become enough of a sensation that a company is actually mass-producing it. Is this a boozy salvation or an harbinger of the worst hangover in the known universe? You decide.
This “premium” bacon-flavored vodka takes itself very seriously and is made “from Idaho potatoes, it is smooth, slightly sweet with the well-rounded flavor that you only get from a quality potato distillation, with no strong burn or aftertaste.”
Really? Don’t get us wrong – we love everything there is to love about bacon. We especially love bacon after a few vodka tonics. But do we love bacon in a few vodka tonics? Maybe, maybe not. However at the recipe part of the site there are a few enticing concoctions we might actually pull out of the frying pan and into a martini glass.
Bakon Rosemary Martini
• 1 part Bakon Vodka
• Dash of dry vermouth
• 1 sprig of rosemary
Stir all ingredients in a mixing glass without ice for a few seconds. Add lots of ice cubes and stir more and strain into a well chilled cocktail glass. Garnish with a sprig of rosemary and a cocktail onion.
Bakon Vodka Marinated Steak (Serves 6)
• 1 tablespoon sea salt or 1/2 teaspoon table salt
• 2 tablespoons black peppercorns, crushed
• 3 tablespoons finely chopped parsley
• 2 tablespoons finely chopped thyme
• 3 cloves garlic, crushed
• 1/3 cup Bakon Vodka
• 1/4 cup olive oil
• A slice of beef cut from the top of the rump, about an inch thick or 24 ounces
Combine marinade ingredients and put into a closed container with the beef, making sure to evenly coat with herbs. Marinate for 3 hours at room temperature. Or for superior results, marinate for 1 to 3 days in the refrigerator before cooking.
• 1 oz. to 1½ oz. Bakon Vodka in a Highball glass filled with ice.
• Fill glass with tomato juice
• 1 dash celery salt
• 1 dash ground black pepper
• 1 dash Tabasco
• 2-4 dashes of Worcestershire sauce
• 1/8 tsp. horseradish (pure, never creamed)
• Dash of lemon or lime juice
Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or shrimp (bacon, salami, shrimp, etc.) and cheese. Pickled asparagus spears or pickled beans are also great as a garnish.
Or Make Your Own Bacon-Flavored Vodka
If you’re a more enterprising sort, then you can make your own bacon-flavored vodka with just a little (what were the ingredients again?) vodka and bacon. You’ll need the following:
• 3 pieces of bacon
• 750ml bottle of vodka
• Peppercorns (optional)
• Cheesecloth (not optional at all)
Fry up the bacon and put it in the vodka. You can cut it or crumble it up to fit it in the bottle. Optionally, you can put both the vodka and bacon in a new glass bottle if you care to do your own internal branding of your new vodka.
Let it sit for three weeks unrefrigerated. This may seem gross (because it is), but it’s necessary. A warmer solution will have a faster and more complete reaction. However, you can’t take this too far because if you try and microwave the vodka it won’t speed it up and may in fact denature the proteins ruining the taste.
Wait three weeks. Use the cheesecloth to strain out bacon bits. Drink if you dare.