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

Cook bacon in pan and reserve rendered fat. When bacon fat has cooled a bit, pour off one ounce from pan. Pour bourbon into a non-porous container. 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.

This would make a cool gift for a bourbon-loving friend. Feel free to make it for us anytime! 🙂