Do I have your attention now? I found this wonderful recipe on The Agitator.
What you’ll need: A 750 ml bottle of good bourbon. PDT recommends Four Roses Yellow Label. I’ve used Bulleit, which you might have an easier time finding. Also bacon, as smoky as possible. PDT uses Benton’s from Tennessee, and while any smoky bacon could work, my own substitution didn’t produce nearly as much smoke character as what I sampled in New Orleans.
To make it, cook up 3-4 strips of bacon. Retain a fluid ounce or so of the rendered fat, letting it cool but not solidify. Discard of the bacon in the manner of your choosing (I’m sure you’ll think of something). Pour the fat and bourbon into a glass jar and let it sit to taste, a matter of hours if the bacon is strong enough.
Now you’ve got a very greasy looking jar of bourbon. To make it ungreasy, put it in the freezer over night. The fat will conveniently congeal for easy straining, and you can clean it up even further with a run through a coffee filter.
I get hard just thinking about bourbon with bacon flavor. The only previous combination I've come across has been a Mitch Morgan which is a bourbon with bacon garnish. This definitely sounds better than that.
Yes, I do have a mason jar of bourbon with bacon fat in my freezer right now.