Bacon vodka lives!
Midnight Sun and bacon vodka go back. Way back.
And it was only a matter of time before a mainstream (legal) bacon vodka hit the market.
If there ever was a time for bacon vodka, that time was now.
So, without further delay, ladies and gents, I give you: Bakon Vodka.
oooooooooooooooooh SNAP!
As you see, it's not just Bacon Vodka. Oh no. It's Bacon with a "K"!
Edgy stuff, man. Hee hee.
I seriously am game to try it. Has anybody else tried this particular brand of it? ...
I remember Midnight Sun Mixologist Evan's first batch of bacon vodka, with its globules of bacon fat floating near the top. To borrow a phrase from Dining@Large: Gack!
I browsed the Bakon Vodka site, and to my disappointment, it looks like Bakon Vodka is only available in the Northwest U.S.
Bah! Double bah!
Thanks to Gerry (of Pickled Parrot fame/hatred), Chris Rinn and Crazy Joe for the tip(s).
(Photo courtesy of Bakon Vodka)
Categories: Bars & Clubs, Drink-ology, Random stuff
I've been The Baltimore Sun's nightlife and local entertainment reporter for a couple years, and it's surprising how much the scene has grown in that time. Most of Baltimore's bars and clubs are unpretentious places with fairly cheap drinks and plenty of character. I like dancing and think this city needs more clubs, but nothing beats having a cold, locally brewed beer with friends in a comfortably full corner bar.
Comments
Sam, I was on Southwest flight last week I saw this article in their magazine:
http://www.spiritmag.com/click_this/article/bltini/
Mmm... hog fat
Posted by: MB | June 18, 2009 9:52 AM
This particular post reminds me of how woefully behind I am on my own material. I've been meaning to bust on the baKon vodKa guys for a while now, and finally got the ammunition I needed the other night when Andy Richter tried it on the Tonight Show. Hilarious stuff.
And for the record, I admit the first batch of my own bacon vodka was retch-inducing, but I've just completed my 4th? 5th? batch of the stuff and it's pretty good (people at the bacon and beer happy hour seemed to enjoy it, at least). Makes a bloody mary to die for.
Posted by: Evan | June 18, 2009 11:35 AM
Sam, you'll be happy to know that I'm already working on a plan that will hopefully get Bakon Vodka to Bad Decisions in Fells Point!
-- Spam, The Bacon Bishop of Baltimore
Posted by: Spam | June 18, 2009 11:40 AM
Evan, care to disclose your secrets? I've only tried once but it was disgusting. Its all in the filtering, right? I tried to go scientific and use a crazy filter (0.2 um) but that didn't work well.
Posted by: lab rat | June 18, 2009 12:46 PM
I use a 0.2um filter in conjunction with a lot of cheese cloth, plus the liquid should be cold in order to keep the lipids in a solid state - they'll stick to the cloth more, and leave you with less to filter out via the vacuum filter. The result is crystal clear bacon vodka.
Posted by: Evan | June 18, 2009 4:37 PM
Spam, forget it... Taylor pork roll a superior product using the same cut of meat.
http://www.jerseyporkroll.com/what.htm
"Taylor ham—a pork roll—is a Jersey fixture. Taylor ham with cheese on a hard roll is love. The big question is ketchup or mustard? Everyone in north Jersey puts on mustard, everyone in the south, ketchup. I’m a mustard guy myself.…JON BON JOVI "
From andrew.zimmern's blog:
http://www.andrewzimmern.com/node/1148
Posted by: GDA | June 18, 2009 7:46 PM
Thanks Evan, you're right I strained it fairly well with cheesecloth before I attempted a more rigorous filtration, I had it at about -20 C the entire time. I succeeded with 'crystal clear bacon vodka' but all it tasted like was salt water. Perhaps I didn't give it a fair trial, we had a single BLTini X-mas morning and deemed unfit.
Posted by: lab rat | June 19, 2009 12:41 AM
Foodnetwork; Unwrapped
"Set your skillet to sizzle because today we're frying up a bacon bonanza! First up, it's a sweet and salty combo - bacon ice cream - compliments of Delaware's "Woodside Farm Creamery". Then, Lowrey's Pork Rinds pop up inside your microwave! And, ham it up in Seattle at Archie McPhee's bacon boutique! Plus, gourmet pork on your doorstep every month of the year with The Bacon of the Month Club! And what about using crispy bacon on your cupcakes? Tee & Cakes Cupcakes in Boulder, Colorado does! And Big Fat Bacon makes a mouth-watering state fair treat - Bacon on a Stick. We're bringing home the bacon with these and more savory stories on Unwrapped."
Oct 08, 2009
11:30 PM ET/PT
http://www.foodnetwork.com/unwrapped/bacon/index.html
includes
The Grateful Palate's Bacon of the Month Club
http://gratefulpalate.com/?p=Category_11
Posted by: GDA | September 28, 2009 9:36 PM