Baconized vodka!

Food chemistry! A Youtube™ video that someone posted, about flavouring vodka with bacon, suggested frying the bacon, then draining off the fat. Pour the fat into the vodka, keep it warm enough to stay liquid, and stir at least every 15 minutes. Let the flavours mingle for four or five hours. The video showed a nice glass container and glass swizzle stick, but I think it would be more efficient to put the mixture into an airtight container and shake it every 15 minutes: less evaporation, better mixing! Then you refrigerate it, remove the solidified fat, and filter once or twice through a coffee filter. Meanwhile, you can eat the bacon.

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