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To make 750ml of bacon scotch, cook about 1/2 pound of GOOD bacon (see more of info on this blog). Once the bacon is thoroughly cooked, set it aside. You can eat it later. Collect the fat drippings and combine with 750ml of good quality scotch. I’d go with a Johnny Walker Red, but that just me. ; )  Let the bacon fat infuse the scotch for 48 hours. Then put the infusion in the freezer for 30 minutes to solidify the fat. Remove the bacon fat from the scotch and filter well to remove any fat that remains…. pour over ice, and insert a piece of bacon for decoration (if you haven’t eaten it already.

I’ll post pictures shortly.

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