If you feel that you have run out of ways to enjoy bacon, never fear. We here at the Republic of Bacon are forever looking for new ways for you to indulge in your favourite treat.

One of the newest crazes sweeping across the Internet right now is fat-washing alcohol, particularly whiskey and bourbon. It may sound a little weird – but, trust us, it’s delicious. And bacon plays a central role.

You start out by frying up some bacon in a large, deep saucepan. So far, so good, right? After you’ve cooked (and eaten!) the bacon – making sure to not leave behind any pieces – take your favourite bourbon or Canadian whiskey and pour a few glasses in. Stir it all up, and then put it in a cool place for a few hours. If you feel really committed, leave it in a cool dry place for a couple of weeks to really let the flavours mix. After the mixture has formed a thick layer on the top, poke a hole in the surface and pour out the liquid. Serve it in glasses with or without ice, and enjoy!

The flavour is not necessarily what you’d expect: it is more smoky than meaty, but there are definite bacon notes. And the process is very adaptable. Fat-washing beer and rum recipes are popping up all over the place, and we’d recommend you try fat-washing with whatever your favourite liquor is. Since bacon works well with sweetness, more sweeter-flavoured liquors (like a sweeter whiskey) are probably a good bet. That being said, tossing in some Bailey’s is probably not a great idea.

This fat-washing technique is particularly popular in New York. A Brooklyn Brewery has made their Reinschweinsgebot beer – you can see a review of it here – through this process. These drinks have become popular at the rash of speakeasy-inspired bars in New York where the allure of the Prohibition era has helped revive unique alcohol additives, such as bacon fat. It’s also very popular in the South, where the mixture of bacon and bourbon gives a home-cooked vibe to the drink.

When you are finished making a basic fat-washed bourbon, try adding a few finishing touches to bring out different flavours. A dash of something sour can further accentuate that Southern porch feel, or throwing in a fruit liquor can push it in a completely different direction.

What do you think of the fat-washing process? Are you going to try it soon?