

>
> What ratio do you recommend? Do you have a recipe you'd be willing to
> share?
I would try :
750 ml of Bourbon
3-4 oz of bacon grease
Cook a pound of bacon with a press (a heavy metal thing that presses the bacon
down flat while cooking to extract the most flavor...you could use a brick
too). Pour the Bourbon into a wide mouthed jar and add the grease. Let set for
2-3 days. Agitate daily. Set in freezer and wait for the grease to rise and
solidify. Take out of the freezer, skim off the solid fat, strain the Bourbon
back into the bottle with cheesecloth and a funnel.
--
Cheers!
Cheryl Charming aka Miss Charming™
Miss Charming, Inc.
Current claim to fame is having the most published bar/cocktail books of
anyone.
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