Bacon Infused Vodka




For to long bacon has been shackled to the confines of solid food.  Anguish and despair has befallen all who wish to enjoy their tasty tasty bacon past its known limitations. 

Rejoice my fellow bacon lovers, for now with the infusion of vodka you can enjoy an amazing bacon flavored Bloody Mary...bacon and chocolate martini....bacon and maple syrup martini...or just by itself on ice with all of its wonder. 

It is true, there are bacon infused vodkas out there in the market, but the main fault of these products is the taste and feel of grease and oil that come with them.

This instructable will show you how to infuse vodka with bacon but  also remove the oil so all your left with is just the salty and smokey flavor of yummy yummy bacon.

This is my first instructable and I'm shooting for the Bacon if you like it, please vote!


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Step 1: Materials Needed

BACON - 12 strips should be enough to flavor your vodka, but if you are like may need more as not all of the bacon will survive to make it into the project

VODKA - 1 liter should suffice - and with all cooking...the quality of the ingredients will effect the final product.  I'm not saying you need to go crazy at the liquor store, but I wouldn't recommend anything that comes in a plastic bottle




Step 2: The Melding Begins...

Everyone has their own preference when it comes to the crispiness of their bacon.

For the infusion I used bacon that was cooked to where it was still flexible and wouldn't crumble.

Just place all of the bacon in the container with the vodka, close lid and let sit for 4-5 days at room temperature (infusions work better at room temperature and the alcohol will keep you safe)

Step 3: Strain and Freeze

After the vodka has had time to soak up all of the bacon flavor, its time to remove the bacon.

I used a mesh colander to catch the bacon and the larger pieces of grease, but you could just remove the bacon by hand.

Next put the vodka in the freezer.  This will cause the oils to solidify which will make them easier to remove.

Step 4: Filter, Freeze and Repeat

After the oils have solidified, you'll want to strain the vodka through a coffee filter to remove the oils.  The oils will clog the filter, so I'd do small amounts at a time and change the filter when the vodka stops dripping through.

Take the filtered vodka and put it back in the freezer and repeat this step.  The more times you repeat this step, the less oily the final product will be.  I filtered three times.

Step 5: Enjoy!

Once you satisfied with the filtered vodka, its time to enjoy the fruits (or meats) of your labor.  Here are some recommended drinks to use your bacon vodka with:

Chocolate Bacon Martini:
2 oz of Bacon Vodka
3/4 oz of Godiva Chocolate  Liquor
Splash of Half & Half
Shake all with ice and strain into a martini glass

Bacon Bloody:
2 oz of Bacon Vodka and your favorite Bloody Mary mix.  If you normally like your Bloodies spicy...I'd lay off the spice this time because the bacon is the star of this show

And then there is just the bacon vodka chilled by itself...but the possibilities are endless


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    19 Discussions


    2 years ago

    Sounds Awesome! I can hardly wait to try it. I live in MN, so I'm too far away to visit your place and try it there : (


    Reply 5 years ago on Introduction

    I've dabbled with fresh horseradish infusions before and they are intense! They make an awesome bloody if you like 'em spicy


    6 years ago on Introduction

    Not sure if you know but there is Bacon vodka out on the market. Its called Bakon.

    tiburon4: Thanks for this post! These instructions were spot-on. The vodka turned out great! Only remaining question is: How do you store this (since it surely contains some residual food product)? Since you run a restaurant and serve this to customers, I will trust your advice as to whether it should be refrigerated. :)

    1 reply

    Reply 7 years ago on Introduction

    I've kept some infusions unrefrigerated for a couple of months (when they last that long) but those were usually fruit or vegetable infusions. The filtering process will remove a majority of the food products and the alcohol content of the vodka does a good job of preserving also, but if you think will be hanging around for a while, it wouldn't hurt to refrigerate it to prolong it


    8 years ago on Introduction

    I've done this sorta thing before! :D FINALLY someone here has put up an 'Ible that doesn't involve the whole BACON in the liquor. :P

    I've discovered an even easier way of collecting the fat; if you have a Foreman grill, just tip that little grease-catcher into your infusing jar of choice and there ya go.

    Good tip about filtering more than once; sometimes ooky stuff gets through after only one round. :P

    I love the recipes as well...I used this as a guide first time, and I like your way of making the bacon goodness much better. But her "BLT" drink is tasty!

    1 reply

    Reply 8 years ago on Introduction

    Yea, I've heard about, its called fat washing the liquor. I haven't tried it yet, but I've read that the flavor isn't as pronounced. it supposed to be a much quicker process though, straight into the freezer and the filtering.


    8 years ago on Introduction

    I tend to believe much of the pleasure of consuming bacon comes from the crunch, so- My alternate, a BLT MARY: Cut bamboo skewers in half. S-weave thick bacon onto the center of the skewers, microwave until very crisp and drain well. When cool, add a grape or cherry tomato to each side of the bacon. Place a leaf of Romaine or other decorative lettuce in a large glass. Add ice and a shot of Guinness. Add vodka and Bloody Mary mix. Lay skewer across the top of the glass.


    8 years ago on Introduction

    From my experience:

    Using cheesecloth instead of coffee filters makes life a lot easier, at least for the first (few) filtration(s). Coffee filters are so fine that they clog immediately with oil. Though cheesecloth absorbs more volume than a single coffee filter, you'll go through tons of coffee filters and lose that volume anyways (which is frankly fairly marginal one way or another). You can even "wash" the cheesecloth or coffee filter with a small amount of plain vodka to save the adsorbed infused-vodka.

    You may want to consider a low-sodium type of bacon. The saltiness really come through in the end product I find. Adjusting infusion temperatures or durations would strike a balance between flavour and saltiness but require a fair bit of experimentation.

    It's great with pineapple juice!

    I wonder how it would taste to make a Ceasar or bloody mary, and have crispy bacon on-hand to munch... I think the bars are required to offer food with drinks anyway, and bacon would be a nice side-dish even without mixing the vodka.

    That being said, I would gladly pay someone to make this for me - if I had the time and patience I would do it myself, but am just after the rewards ;)


    8 years ago on Introduction

    On a side note...if anyone happens to be in the Atlanta area and wants a taste of the bacon vodka, they can stop by my restaurant called Dantanna's Downtown. The sample is on me


    8 years ago on Introduction

    Wow, fantastic idea and execution! I loved that you took bacon to a whole new level. Double thanks for the bonus yummy recipes at the end. I hope you win the bacon contest you definitely have my vote!


    8 years ago on Introduction

    Love the concept, but I think step 3 picture (P1012123.jpg) has turned me off both bacon and booze for a while.

    How was the vodka straight-up, was the flavour of bacon there?
    (Also, I love the addition of bacon in the Bloody Mary!)

    1 reply

    Reply 8 years ago on Introduction

    The vodka definitely has a distinct bacon flavor. I've done this infusion a couple of times at my bar and I haven't gotten a locker room comparison yet.

    The only complaint I've ever gotten was from people who couldn't wrap their head around the feeling of drinking something that tasted like bacon.

    As to the picture on step three...yeah, it's not the best looking photo, but I though it was best to include it so people wouldn't be shocked when it happened to theirs and they wouldn't think something had gone wrong.


    8 years ago on Introduction

    I'm guessing that this is the "taste and feel of grease and oil" you speak of :-) They even have a recipe for breakfast :-/

    Have you seen this taste test of a similar DIY effort? I sure hope yours didn't end up tasting "like a men's locker room"!