In celebration of the Kentucky Derby tomorrow afternoon, I've combined a couple of recipes to bring you the "Bacon Mint Julep"
First off, you need to make Don Lee of PDT's Bacon-Infused Bourbon:
-Take 3 or 4 slices bacon, or enough to render 1 ounce of fat (PDT uses Benton’s, but any extra-smoky variety will do)
-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 into a 750ml bottle of bourbon such as Four Roses.
Next, take the finished Bacon-Infused Bourbon, and use it in the following recipe:
-10 mint leaves, plus a sprig for garnish
-1 1/2 teaspoons superfine sugar
-2 1/2 ounces Bacon-infused bourbon
-Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar.
-Muddle these together until the leaves begin to break down.
-Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon.
-Top with another splash of seltzer, stir, and garnish with a sprig of mint.
-Lather. Rinse. Repeat!