Two taste treats that … not so much

I like flavored vodkas.  And I like bacon.  I like the both of them.  A lot.  More than is probably good for me (esp. the bacon).

But … um … no.

Bacon Vodka

makes up one pint 

1. Fry up three strips of bacon.
2. Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps. Optional: add crushed black peppercorns.
3. Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks. That’s right- I didn’t refrigerate it.
4. At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.
5. Decant into decorative bottles and enjoy.

And, I repeat … no.

Granted, as the surrounding text notes, it would probably be awesome in a Bloody Mary. Or good with interesting olives (stuff or not).  But I’m not into any of those — I like my drinks strong  and/or sweet, but not savory.  “Those who like that sort of thing will find that the sort of thing they like.”

Give me some vodka shots and some cooked bacon, and I’ll be happy.  Just don’t blend ’em together.