Sous Vide Bacon-Infused Bourbon
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
2 cups bourbon
8 ounces smoked bacon, cooked until crisp
3 tablespoons bacon fat reserved from cooking
3 tablespoons light brown sugar
Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Strain the contents of the bag through a fine-mesh strainer into a large bowl. Let cool to room temperature.
Transfer bourbon to the refrigerator and chill until the pork fat solidifies on top. Skim off the fat.
Strain the bourbon a second time through a cheesecloth-lined strainer. Transfer to a storage container and store in the refrigerator.