Tuesday, January 22, 2008
Bacon, eggnog and cherry bombs
One of my recent experiments has involved infusing everclear with bacon. I posted the above two photos so that you could see the bacon infusion after approximately three weeks and also what the everclear looked like after straining the bacon off. I have to say, all I did was cook some bacon to the crisp side, let it cool down, and then added it to a fifth of everclear and put it in the basement for three weeks. This is all part of my master plan to make a bacon infused German eggnog, but of course, before I can start the eggnog, I needed to get the bacon flavor into my liquor.
When I went to take the bacon out of the everclear this evening, I was quite surprised to find that the bacon was still crisp. I found it slightly alluring, and I really wanted to try it. One of the lesser establishments where I used to work used to take jars of maraschino cherries and they'd pour out the juice, refill the jar with Bacardi 151, and let them steep for a few days. They called them "Cherry Bombs" and sold them 2 for .50. I don't remember too much about them except that between the staff and all the homeless people we attracted with a .50 buzz we had to make a jar every day or so. I don't think people ate the cherries for the flavor, and unfortunately, the bacon was the same way. The everclear had rendered it tasteless, but it retained its original crispness and I did catch a bit of a buzz off of the piece that I ate. Somehow, I doubt bars will replace cherry bombs with bacon bombs, but who knows?
I've wrapped the strained everclear with plastic wrap and I've currently got it in the freezer overnight. I spotted some fat globules (I think) in the liquid and figured that freezing it will hopefully bring the fat to the surface so that I can skim it off tomorrow. The liquid itself is a lovely pale golden color, and there is a mild aroma of bacon to the liquid. I'm hoping for the best, as I prepare for a very public failure if it doesn't work.
On another note, I was quite flattered to read a blog today by someone who is a cupcake baker. Apparently, my article in the current Imbibe Magazine inspired her to make a cupcake with a similar flavor profile. I was quite thrilled to read it (I'll post a link once I have her permission) and thought that it was so supremely creative that I'm tempted to get in the kitchen this weekend and make a batch of her cupcakes. It completely made my day.
I think I'll sit here for the rest of the evening nursing my Averna and OJ and hope for the best tomorrow. Lets hope the eggnog works itself out.