Bacon Infusion

I recently discovered a ginger-pear-infused martini at Jonathan's Long Bar in downtown Salem--the first time, a few weeks ago, when we ordered the $9 yummy concoction, I smacked my lips in joy! Delicioso! A couple days ago, not nearly as good and I couldn't taste any pear at all--what a disappointment for $9! My date didn't seem to mind too much, though.

For those who don't know what to get the meatatarian guy/gal who has everything, check out this heart-clogging beverage:

FOR THE BOURBON- BACON INFUSION:
3 or 4 slices bacon, or enough to render 1 ounce of fat (PDT uses Benton’s, but any extra-smoky variety will do)
1 750-ml. bottle of bourbon such as Four Roses Yellow Label

FOR THE OLD FASHIONED:
2 ounces bacon-infused bourbon
1/4 ounce Grade B maple syrup
2 dashes Angostura bitters
Twist of orange

FOR THE BACON-INFUSED BOURBON: Cook bacon in pan and reserve rendered fat. (1) When bacon fat has cooled a bit, pour off one ounce from pan. (2) Pour bourbon into a non-porous container. (3) Strain the bacon fat into the container and infuse for 4 to 6 hours at room temperature. Place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat and strain mixture back into bottle. 

FOR THE COCKTAIL: In mixing glass, stir 2 ounces bacon-infused bourbon, maple syrup, and bitters with ice. Strain into chilled rocks glass filled with ice. Garnish with orange twist.

Recipe: THE BACON BLOODY MARY

1 1/2 oz. bacon-flavored vodka

6 oz. Bloody Mary mix

Barbecue rub

1 Slim Jim

1 lime wedge

Mix the bacon-flavored vodka and Bloody Mary mix together. Rub rim of tall glass with barbecue spices. Pour mix into glass. Garnish with Slim Jim and lime wedge.

Makes 1 cocktail.

Jake’s Dixie Roadhouse, 220 Moody St., Waltham; 781-894-4227.