PB and Bacon Shooter

Make Bacon Fat-Washed Whiskey

The process for making bacon fat-washed whiskey is not much different than a normal infusion, though it's technically called a "wash." The only exception is that once the wash is complete, you will freeze the whiskey to solidify the fat so it can be strained off.

The time for your infusion is going to depend on your love for bacon-laced liquor. If you're not a huge bacon fan, four to six hours will give a gentle flavor. Westplate says that he likes a "robust bacon profile," so he washes for 12 to 16 hours using a 100-proof rye whiskey.

You may need to adjust the infusion time, depending on the whiskey. Some have a very bold flavor profile, and whiskeys with a lighter taste may be better with less bacon flavoring.

1. To clarify bacon fat: Combine the rendered fat left after cooking bacon with twice the volume of water (e.g., 1/2 cup of fat to 1 cup water). Bring to a boil, reduce heat, then simmer for 2 minutes. Pour the fatty water into a bowl and refrigerate for 4 to 5 hours (or freeze for 2 hours) until the fat creates a solid layer on the top, which is your "clarified" bacon fat.

2. In a jar with a tight-sealing lid, add 1 tablespoon of clarified bacon fat to the rye whiskey.

3. Agitate to thoroughly combine and shake it on a regular basis for the desired wash time: 4 to 16 hours, depending on your taste.

4. At the end of your wash time, freeze the whiskey until the fat has solidified. Don't worry, the whiskey itself will not freeze.

5. Repeatedly strain the mix until the whiskey is clear and devoid of solid fat. Use cheesecloth in a fine-mesh strainer to make the task a little easier.

Make Peanut Butter-Infused Amaretto

The peanut butter-infused amaretto is much easier and will take just under an hour to prepare. Use the same method for straining as you do when making the bacon whiskey.

If this shooter is not to your taste, you might want to try the infusion anyway. It's a delicious way to dress up the average bottle of amaretto.

1. In a jar with a tight-sealing lid, combine the creamy peanut butter and amaretto.

2. Agitate to thoroughly combine. Let stand for 30 minutes.

3. Strain until smooth. The resulting liquor will have the texture of a cream liquor.

Make the PB and Bacon Shooter

1. Gather the ingredients.

2. Add the maple syrup to the bottom of a shot glass. 

3. In a cocktail shaker filled with ice, shake the bacon-washed whiskey and peanut butter-infused amaretto for about 10 seconds.

4. Strain slowly over the back of a bar spoon to create a layer on top of the syrup.

5. Add a pinch of applewood-smoked salt to the top of each shot.

6. Serve and enjoy.