As a suggestion, don't throw the bacon fat out. When you fat wash a spirit, you make both a spirit infused with the fat's flavors, and a fat infused with the spirit's flavor. I haven't made fat washed bourbon with bacon grease, but when I made fat washed rum with butter, the butter byproduct was fantastic for pancakes and similar dishes.
I was just thinking this. Nothing beats cooking with bacon fat, and it might be interesting to trade a little of the bacon flavour for a little whiskey flavour.
Started to say the same. I have made it, can't stress it enough. Def save and use it, preferably for something that won't get cooked all to hell. It's alright for like frying eggs, it's way better for drizzling over roasted veggies.
Thank you so much for this! I know that self isolation has made it more difficult for some content creators, so for you to release paid content for free is very generous. Gives us "common folk" a little glimpse into your Patreon.
“We are going to... double-strain. Sorry guys, that was a ton of forgetting, I know that that’s kinda my thing, forgetting things...” *forgets to double-strain* 😹
Just a little info, smoked and salted bacon is already considered safe for consumption prior to cooking because the moisture has been pulled out of it therefore preserving it. You don't necessarily have to cook the bacon fully like you mention (If that's not your bag.) But to get the greatest yield of fat I would cook the bacon in a 350-400 degree oven with the bacon on a rack over a 1/2 sheet pan. It keeps the fat more clear and elevating the bacon allows it to crisp nicely but still remain a little chewy depending on your desired doneness.
I finally got the Benton’s bacon in the mail today. Made it with my half bottle of four roses. This was so good!! It’s so freaking interesting. Super smokey upfront, subtle bacon and spice from the ango midway thru, rounded out by the maple and the vanilla notes from the four roses. I’m in love with this.
DON'T THROW AWAY THE FAT!!! We used the fat to saute the vegies that we had with dinner this evening. Bourbon flavored bacon fat and bacon flavored Bourbon. Both are Big Winners. I made this with Winco "Economy" Bacon, which in my opinion, is some of the best everyday easy to find smoked bacon. It was really good. I look forward to trying it with Benton's.
Just switched up the bitters, at the advice of my 17 year old son, used Hella Bitters smoked chilli. It reminds me of a spiced Christmas drink. I love playing with cocktails.
Because of this video, I made this with a local Sonoma County heritage bacon. I used Old Forester 120 Prohibition bourbon, as the higher proof alcohol does a better job of extracting fat-soluble flavors. I did three bottles, and gave two as Xmas gifts - to my son and my son-in-law. I stored them in the freezer (and urged my giftees to do the same). Oh, almost forgot to mention, the leftover bacon fat, which tastes like bourbon, is AWESOME for frying eggs.
I'm literally about to make my first bacon fat washed bourbon ever. I turn on my computer to make sure I wasn't forgetting anything...and BAM! You Tube opens up and this this video was the first one in my cue. It was meant to be today. Cheers, thanks for releasing this again!
My big fat-washed drink is an almost-punch I make for New Years called the Tri-Pig, where I use Nueske’s applewood smoked bacon fat to fat-wash a bottle of WhistlePig Straight Rye 100 proof, combined with cider syrup (just cooked down sweet cider) and ango and stored with a roasted cloved orange overnight, then served out of these wooden bowls a friend found with a curly-cue pig’s tail of candied bacon for a garnish. Thus the Tri-pig for the three pigs of the garnish, WhistlePig rye, and fat-washing. Sure two of the pigs are bacon, but sue me, it’s a helluva drink. We bring out this three-headed pig idol my brother made, get out all the thrown out, dried Christmas trees we’ve collected from neighbors and such since Christmas, build a bonfire, and drink the Tri-Pig while the idol watches us. It’s pretty much the best.
Hi, I'm a massive fan of the channel based in London. Have been going stir crazy since uni is off til October and the bartending job I was about to start is obviously canceled so instead I have been experimenting at creating my own concoctions as suggested. This is a simple dessert-esque drink based on a classic english pudding using a sour spec. Really silky and sweet but still tart and fresh. The egg yolk really makes it custard like and the egg flavour works in this context (i took inspiration from the classic drink, The golden fizz- a whiskey sour made with a whole egg and topped with soda). Rhubarb is in season here, hopefully you can get some in the states at the moment. Also love the Death and Co book, was the first manual I bought, kinda used the concept drink formula for this drink... Enjoy. Thanks for all the inspiring content and it would be amazing if you could make this drink in a video! All the best, Finn The Rhubarb and Custard 50ml Old Tom Gin (I used Jensen's Old Tom) 2 small slices of fresh rhubarb 25ml Lemon Juice 15ml Aperol 10ml Vanilla simple syrup (1 split vanilla pod steeped in 400ml simple syrup) 1 whole egg 2 drops saline solution (or a pinch of salt) Garnish: (Long strip of Rhubarb made with a peeler) Muddle the rhubarb with the Vanilla syrup. Then add the rest of the ingredients to the shaker and dry shake. Then add a large 2 inch cube and 2 smaller cubes of ice and shake well. Double strain into a chilled coupe glass and garnish with the strip of rhubarb.
Well, I made this over the weekend - or at least a version. I bought a nice quality smoked bacon. Then I cooked the bacon on my wood pellet grill to get more smoke flavor. The resulting Bourbon (used 1792 - 93.7 proof) from the fat washing was excellent. Thanks for the idea.
The fat washing tutorial was the thing I was really needing and it looks like it'll really help. Going to use this to bring to my D&D groups post-quarantine reunion!
Tom Dills i ended up cooking mine in the oven at 325F for roughly 28 minutes and it smells amazing. The bourbon and fat are co-mingling right now so we’ll see how it turns out.
Have you considered publishing a book? Idea: QR code on for each recipe that links to the video tutorial. You’d profit both from book sales and increased views! I would buy it.
I wonder if vapour infusion (of bacon) would do much for a bourbon while it's being distilled? Either cooked bacon (in a gin basket), or some kind of bacon wash (in a thumper)? Although you'd probably want to age it on oak staves rather than in a barrel.
Wondering if you could use a rapid infuser to expedite the incorporation of the bacon flavor? I love my Isi and I'm always looking for a reason to use it. Thanks for the great video. I loved the way you made the drink and then showed us how to do the wash. Cheers
Thankfully, I live like an hour from the Benton’s bacon factory in Madisonville so I’m gonna go to the grocery store and start the process of making this 😋
I’m going broke watching your channel... had to buy a Hamilton Beach, which I love, various bottles of liquor that I didn’t know existed, and now I just dropped over $30 on bacon!!! Keep up the amazing video’s 😆
What is your opinion on online bartending classes? Are they worth it? Would it give me 'an edge' over other job applicants? And if so, do you recommend a specific online school?
If I can't find Benton locally living in TN I might have to try and see if I can't get it in Northeast Georgia. I'm sure my dad would be down to fat wash some bourbon w/ me since he'll get bacon and I'll get bourbon. Win win!
I've successfully made 2 750 mL batches of browned butter washed rum, using Greg's (HTD) video for Hot Buttered Rum (fantastic stuff). I used the *same* ratios of fat to bourbon for my first attempt at bacon bourbon a couple weeks ago. Cooked on low, but when you cook that much bacon, you're going to get a few burned bits, which I left in thinking "toasty bacon flavor". It was awful, awful, awful. I had given up on the bacon bourbon, but with this video - I reckon it's worth another try.
Yeah you don’t want any burned bits at all you just need a little bit of fat and cool on low low heat so it doesn’t burn. Use the method I describe and it’s worth getting the Benton’s Bacon it is sublime. A little pricey but well worth it
Man i won’t even care if this cocktail is a dud because this bacon is some of the best meat I’ve ever eaten. Thanks! Update: the cocktail lived up to the hype and anticipation. My only regret is not making a full batch.
So I tried this yesterday for the first time and when I poured the bacon fat into the bourbon it formed spheres/pearls not a solid cap. Stranger, when I took out of the freezer, the fat spheres sunk to the bottom, leaving no fat cap on top. What went wrong? Only thing I could think of is I poured the fat into the bourbon when it was still pretty hot/warm? Thanks.
If it is half of the original recipe should it be 375ml instead of 350ml? Making it for the second time and just realized the math when I had 50ml of Four Roses left.
@@TheEducatedBarfly Thanks for the tips! Can't find four roses in the Northwest Territories, but might be able to order online. Can't wait to try this one out!
See guys, this is what we do to the people who want to entertain us. We make them feel like they have to justify why it’s ok to put glassware in the sink on video...
Is there a reason that could explain why I can't seem to succeed? I'm vegetarian and I was like, okay, i'm gonna make an exception cause I wanna try that. The bacon I kind find here is super salty/smokey. I put a quarter of 90 proof bulleit with an once of fat. Everything looked exactly like it's supposed to, but no bacon taste at all. I tried 3 times! Never worked!
Great video except I have to wonder how that disc of fat you threw away would be to cook with. Sauteed onions, mushrooms...steak with bourbon and bacon hints...ok hungry
@@TheEducatedBarfly I keep the fat every time I fry bacon. If you sub it in for butter when making a grilled cheese sammich... it's AMAZING. I did a fat wash a few months back and used the recovered fat to sauté some mushrooms. Flavor was a little too subtle for what I was after, but that should never stop anyone from doing so. Especially when you can deglaze the pan with a healthy splash of bourbon, and add the bacon bits you rendered for the fat wash back to the pan!
@@johndough4422 not who you're replying to, but I searched for that video with this one playing in the background at the same time thanks to UA-cam's mini player on mobile.
@@johndough4422 Indeed not! I immediately stopped the video and looked around for it, didn't find it on UA-cam, wrote a comment about how I couldn't find it, then found it on their Patreon, and then just left this comment. It has been a saga. Day 9 of Covid isolation.
$4/slice for you. Can't even get it where I live. Thankfully I have a few REALLY good butchers within an hour's drive, and if I talk to a buddy of mine, I can get a whole pork belly from the Hutterites for $25.
I really think the Benton's Old Fashioned is a great example of gimmicky nonsense. Yes, I know fatwashing is "hip," but I've only seen one person order a second one in my entire career. I think it's gross and off putting for a lot of customers, and not a particularly good drink. Save the bacon for the kitchen, folks. *Yeah, I don't eat bacon, and am biased in that way. But I know plenty of bacon-loving bartenders and guests who agree with me.*
As a suggestion, don't throw the bacon fat out. When you fat wash a spirit, you make both a spirit infused with the fat's flavors, and a fat infused with the spirit's flavor. I haven't made fat washed bourbon with bacon grease, but when I made fat washed rum with butter, the butter byproduct was fantastic for pancakes and similar dishes.
I was just thinking this. Nothing beats cooking with bacon fat, and it might be interesting to trade a little of the bacon flavour for a little whiskey flavour.
Started to say the same. I have made it, can't stress it enough. Def save and use it, preferably for something that won't get cooked all to hell. It's alright for like frying eggs, it's way better for drizzling over roasted veggies.
Thank you so much for this! I know that self isolation has made it more difficult for some content creators, so for you to release paid content for free is very generous. Gives us "common folk" a little glimpse into your Patreon.
“We are going to... double-strain. Sorry guys, that was a ton of forgetting, I know that that’s kinda my thing, forgetting things...”
*forgets to double-strain*
😹
Just a little info, smoked and salted bacon is already considered safe for consumption prior to cooking because the moisture has been pulled out of it therefore preserving it. You don't necessarily have to cook the bacon fully like you mention (If that's not your bag.) But to get the greatest yield of fat I would cook the bacon in a 350-400 degree oven with the bacon on a rack over a 1/2 sheet pan. It keeps the fat more clear and elevating the bacon allows it to crisp nicely but still remain a little chewy depending on your desired doneness.
Well well, I happen to be drinking one of these right now
I finally got the Benton’s bacon in the mail today. Made it with my half bottle of four roses. This was so good!! It’s so freaking interesting. Super smokey upfront, subtle bacon and spice from the ango midway thru, rounded out by the maple and the vanilla notes from the four roses. I’m in love with this.
We just finished designing our Thai Coconut Curry Mojito
DON'T THROW AWAY THE FAT!!! We used the fat to saute the vegies that we had with dinner this evening. Bourbon flavored bacon fat and bacon flavored Bourbon. Both are Big Winners.
I made this with Winco "Economy" Bacon, which in my opinion, is some of the best everyday easy to find smoked bacon. It was really good. I look forward to trying it with Benton's.
Leandro. Great video. Always well presented.
Let’s do our part to hit the 1,2,3,4 pillars of UA-cam algorithm!!!
Thanks for the generosity of releasing paid content. Hoping you will be back to live videos soon
We're doing a live stream tonight at 7pm PST
Just switched up the bitters, at the advice of my 17 year old son, used Hella Bitters smoked chilli. It reminds me of a spiced Christmas drink. I love playing with cocktails.
Because of this video, I made this with a local Sonoma County heritage bacon. I used Old Forester 120 Prohibition bourbon, as the higher proof alcohol does a better job of extracting fat-soluble flavors. I did three bottles, and gave two as Xmas gifts - to my son and my son-in-law.
I stored them in the freezer (and urged my giftees to do the same).
Oh, almost forgot to mention, the leftover bacon fat, which tastes like bourbon, is AWESOME for frying eggs.
I just made this with some thick-cut bacon I had in the fridge but ordered some Benton's and can't wait to try again with it!
I’ve been using bourbon infused maple syrup for my Old Fashioned. Can’t wait to add some bacon flavor as well. Thanks much!!
I'm literally about to make my first bacon fat washed bourbon ever. I turn on my computer to make sure I wasn't forgetting anything...and BAM! You Tube opens up and this this video was the first one in my cue. It was meant to be today. Cheers, thanks for releasing this again!
My big fat-washed drink is an almost-punch I make for New Years called the Tri-Pig, where I use Nueske’s applewood smoked bacon fat to fat-wash a bottle of WhistlePig Straight Rye 100 proof, combined with cider syrup (just cooked down sweet cider) and ango and stored with a roasted cloved orange overnight, then served out of these wooden bowls a friend found with a curly-cue pig’s tail of candied bacon for a garnish. Thus the Tri-pig for the three pigs of the garnish, WhistlePig rye, and fat-washing. Sure two of the pigs are bacon, but sue me, it’s a helluva drink. We bring out this three-headed pig idol my brother made, get out all the thrown out, dried Christmas trees we’ve collected from neighbors and such since Christmas, build a bonfire, and drink the Tri-Pig while the idol watches us. It’s pretty much the best.
Hi,
I'm a massive fan of the channel based in London. Have been going stir crazy since uni is off til October and the bartending job I was about to start is obviously canceled so instead I have been experimenting at creating my own concoctions as suggested. This is a simple dessert-esque drink based on a classic english pudding using a sour spec. Really silky and sweet but still tart and fresh. The egg yolk really makes it custard like and the egg flavour works in this context (i took inspiration from the classic drink, The golden fizz- a whiskey sour made with a whole egg and topped with soda). Rhubarb is in season here, hopefully you can get some in the states at the moment. Also love the Death and Co book, was the first manual I bought, kinda used the concept drink formula for this drink... Enjoy. Thanks for all the inspiring content and it would be amazing if you could make this drink in a video!
All the best,
Finn
The Rhubarb and Custard
50ml Old Tom Gin (I used Jensen's Old Tom)
2 small slices of fresh rhubarb
25ml Lemon Juice
15ml Aperol
10ml Vanilla simple syrup (1 split vanilla pod steeped in 400ml simple syrup)
1 whole egg
2 drops saline solution (or a pinch of salt)
Garnish: (Long strip of Rhubarb made with a peeler)
Muddle the rhubarb with the Vanilla syrup. Then add the rest of the ingredients to the shaker and dry shake. Then add a large 2 inch cube and 2 smaller cubes of ice and shake well. Double strain into a chilled coupe glass and garnish with the strip of rhubarb.
Well, I made this over the weekend - or at least a version. I bought a nice quality smoked bacon. Then I cooked the bacon on my wood pellet grill to get more smoke flavor. The resulting Bourbon (used 1792 - 93.7 proof) from the fat washing was excellent. Thanks for the idea.
Could you make a new course about how to make diy liqueurs,cordials and bitters? :D
Yep
yeah that would be cool
The fat washing tutorial was the thing I was really needing and it looks like it'll really help. Going to use this to bring to my D&D groups post-quarantine reunion!
Wow! Now that's a breakfast drink. 😋
Making this for a christmas gift! Thanks for posting!
nice. I'm sure they'll be happy :)
Thank you so much for this! I've been trying different ways to get bacon flavours in drinks. This is genius!
Love this video and cant wait to try fat washing some bourbon. When you say cook bacon at a low temperature, what temp would you recommend? Thanks!
Tom Dills i ended up cooking mine in the oven at 325F for roughly 28 minutes and it smells amazing. The bourbon and fat are co-mingling right now so we’ll see how it turns out.
Can't wait to give this a try. Thanks! Now, get some rest. You look so tired!
That’s definitely happening, thanks for the tutorial
Def going to try this! 🤘🏻
I really enjoyed this episode and the added video on how to fat wash bourbon. Thanks 🥃👍🏼
Super cool video man. Great idea that I am going to try.
Have you considered publishing a book?
Idea: QR code on for each recipe that links to the video tutorial.
You’d profit both from book sales and increased views! I would buy it.
Yes, and the QR code is an interesting idea :)
Thank you for this, this is definitely going onto my 'must try' list :)
I wonder if vapour infusion (of bacon) would do much for a bourbon while it's being distilled? Either cooked bacon (in a gin basket), or some kind of bacon wash (in a thumper)? Although you'd probably want to age it on oak staves rather than in a barrel.
thanks for sharing
Can't find the link to the older video about fat washing .....
Wondering if you could use a rapid infuser to expedite the incorporation of the bacon flavor? I love my Isi and I'm always looking for a reason to use it. Thanks for the great video. I loved the way you made the drink and then showed us how to do the wash. Cheers
oh yeah!
you made my day
Thankfully, I live like an hour from the Benton’s bacon factory in Madisonville so I’m gonna go to the grocery store and start the process of making this 😋
Nice! Jealous! I gotta wait weeks to get my bentons bacon!
@@TheEducatedBarfly Strangely, East Tennessee is sort of a hot spot for awesome food. Got Blackberry Farms and their legendary garden there too.
Excellent excellent video.
I am so trying this !
yes. do it!
I’m going broke watching your channel... had to buy a Hamilton Beach, which I love, various bottles of liquor that I didn’t know existed, and now I just dropped over $30 on bacon!!! Keep up the amazing video’s 😆
Btw, I’m an ER physician and your videos are a welcome distraction these days
You deserve all the bacon headed your way, thanks for what you do 🤙🏼
I did the thing. This is delicious.
We love it, I hope to wacht more like that.
What about Olivia oil gin ?
Thanks
You can fat wash with olive oil for sure. We haven't tried olive oil Gin, but its possible.
I enjoyed the "cooking show" vibe from the fat washing part of the combined videos.
What is your opinion on online bartending classes? Are they worth it? Would it give me 'an edge' over other job applicants? And if so, do you recommend a specific online school?
If I can't find Benton locally living in TN I might have to try and see if I can't get it in Northeast Georgia. I'm sure my dad would be down to fat wash some bourbon w/ me since he'll get bacon and I'll get bourbon. Win win!
Looks like Marius didn't agree on the "go watch it now" part and made you do another tutorial on fat washing. HAHA!!!
LOL we just decided to make it one video
@@TheEducatedBarfly I think that was a smart move! I'll stir myself a little Benton's OF tonight for sure now. Cheers my friend!
I have some bacon infused TX whiskey freezing right now. I might have went a tad heavy on the bacon fat... 1.75oz to 12.oz whiskey.... Oops
I've successfully made 2 750 mL batches of browned butter washed rum, using Greg's (HTD) video for Hot Buttered Rum (fantastic stuff). I used the *same* ratios of fat to bourbon for my first attempt at bacon bourbon a couple weeks ago. Cooked on low, but when you cook that much bacon, you're going to get a few burned bits, which I left in thinking "toasty bacon flavor". It was awful, awful, awful. I had given up on the bacon bourbon, but with this video - I reckon it's worth another try.
Yeah you don’t want any burned bits at all you just need a little bit of fat and cool on low low heat so it doesn’t burn. Use the method I describe and it’s worth getting the Benton’s Bacon it is sublime. A little pricey but well worth it
Man i won’t even care if this cocktail is a dud because this bacon is some of the best meat I’ve ever eaten. Thanks!
Update: the cocktail lived up to the hype and anticipation. My only regret is not making a full batch.
Love it
I’m need this drink in life 😂
So I tried this yesterday for the first time and when I poured the bacon fat into the bourbon it formed spheres/pearls not a solid cap. Stranger, when I took out of the freezer, the fat spheres sunk to the bottom, leaving no fat cap on top. What went wrong? Only thing I could think of is I poured the fat into the bourbon when it was still pretty hot/warm? Thanks.
1st View that too for old fashioned. Cosmic forces at play.
The forgetting what is in a bottle/decanter because you didn't label it is a recurring problem for me.
Nothing to say! Just doing my part with the algorithm! Cheers
Wtf.... Really need to try this one!
Who tf is the one person who gave this video a thumbs down???
There’s always one 😂
Obviously bacon is a touch subject for two people.
Nice
Which glass/tumbler is that??
What happenes if you use more than 1.5 oz
waaaaait a second... marius, works with a BARTENDER show on youtube, and he's NORWEGIAN and he doesnt drink??????
I know right, not very Norwegian...
Kinda like a chef who won’t eat the food he makes.
Ok, nice vid!!!!!!
But there's a misconcept. Its more the vegetable fats which turn way faster rancid than the animal fats...
If it is half of the original recipe should it be 375ml instead of 350ml? Making it for the second time and just realized the math when I had 50ml of Four Roses left.
Yes but not all recipes can scale up and down by just cutting or doubling the recipe. So I dialed this on in to get the best result
Cool
Wow
Do you think Bulleit Bourbon would work in lieu of Four Roses? It's 90 proof, but I'm not sure how the flavor profile would compare...
Bot sure it would have the same sublime flavor but I’m sure for all intents and purposes it would work
@@TheEducatedBarfly Thanks for the tips! Can't find four roses in the Northwest Territories, but might be able to order online. Can't wait to try this one out!
wouldn't keeping it in those open containers oxidize the bourbon?
Would it be safe to age this in winter time for a couple of weeks? Barrel aged fat washed manhattan or old fashions would be cool (2weeks)
Probably safer to age the bourbon for a few weeeks then fat wash it fresh. Not sure you can age bacon fat in a barrel without it going rancid
Have you tried other fat washes? I'd like to see videos on that in the future if so
Yeah I do coconut oil and olive oil....
@@TheEducatedBarfly What do you use the olive oil for - what alcohol and what drink?
Im going to fat wash some rye with angus picanha fat and lets see what happens:P
Everything’s better with bacon!
Does this have to be refrigerated after the fat-washing?
Yes it does :)
4:47
See guys, this is what we do to the people who want to entertain us.
We make them feel like they have to justify why it’s ok to put glassware in the sink on video...
Huh
david chang
Is there a reason that could explain why I can't seem to succeed? I'm vegetarian and I was like, okay, i'm gonna make an exception cause I wanna try that. The bacon I kind find here is super salty/smokey. I put a quarter of 90 proof bulleit with an once of fat. Everything looked exactly like it's supposed to, but no bacon taste at all. I tried 3 times! Never worked!
It’s the bacon you’re using or the way you’re infusing
Wait, how much bulleit did you put with an ounce of fat?
@@JasminMiettunen a quarter of a bottle, so, around 18cl.
Great video except I have to wonder how that disc of fat you threw away would be to cook with. Sauteed onions, mushrooms...steak with bourbon and bacon hints...ok hungry
Yes you can. Yes it does. Yes it is. 😉🍻
Bacon and Maple Syrup Whiskey is something only americans can come up with.
1st one to comment. almost
I would've kept that bacon fat to cook stuff with.
True, you can. Not very healthy but definitely tasty :)
@@TheEducatedBarfly Definitely not healthy :P
Not my cup of lard though
Why wouldn't you keep the bourbon infused bacon fat and make scrambled eggs?! Ugh! What a waste!
Great idea but wasn’t thinking about it at the time! I have been more recently looking to be a bit more sustainable in my approach these days!
@@TheEducatedBarfly I keep the fat every time I fry bacon. If you sub it in for butter when making a grilled cheese sammich... it's AMAZING.
I did a fat wash a few months back and used the recovered fat to sauté some mushrooms. Flavor was a little too subtle for what I was after, but that should never stop anyone from doing so. Especially when you can deglaze the pan with a healthy splash of bourbon, and add the bacon bits you rendered for the fat wash back to the pan!
As a head's up, at 0:30 you talk about a fat-washing video that does not exist on UA-cam
Guess you didn't watch the entire video before commenting
The bacon fat washing video is the second part of this video. Used to be two videos but we combined them :)
@@johndough4422 not who you're replying to, but I searched for that video with this one playing in the background at the same time thanks to UA-cam's mini player on mobile.
@@johndough4422 Indeed not! I immediately stopped the video and looked around for it, didn't find it on UA-cam, wrote a comment about how I couldn't find it, then found it on their Patreon, and then just left this comment. It has been a saga. Day 9 of Covid isolation.
A bacon-flavoured Old Fashioned?? Oh, No!
Oh, YEAH!
bacon that is a dollar a slice, yeah, no thanks.
$4/slice for you. Can't even get it where I live. Thankfully I have a few REALLY good butchers within an hour's drive, and if I talk to a buddy of mine, I can get a whole pork belly from the Hutterites for $25.
I really think the Benton's Old Fashioned is a great example of gimmicky nonsense. Yes, I know fatwashing is "hip," but I've only seen one person order a second one in my entire career. I think it's gross and off putting for a lot of customers, and not a particularly good drink. Save the bacon for the kitchen, folks.
*Yeah, I don't eat bacon, and am biased in that way. But I know plenty of bacon-loving bartenders and guests who agree with me.*
The thing is, if you tried this drink, with this particular bacon and bourbon.’you wouldn’t think so...but alas you don’t eat bacon so you. never will
Opa always told me never to trust someone who doesn't eat bacon. 🤔