Wife.
If you can find it.
I tried making one once. It didn't turn out so well. In my defense, I was bored, isolated, and sick with covid for the first time.
(Foil line the baking sheet or else!)
Let the fat cool a bit and then funnel into a bottle of cheap bourbon (I use Old Forested 100 or Evan Williams black label) that you’ve removed 1-2 Oz from. Cork, shake it until your balls are about to fall off, and then pour it into a large mixing bowl. Place mixing bowl in freezer for 24 hrs. Do not stir or disturb in any way.
Eat bacon, drink poured off 1-2oz of bourbon.
After 24 hrs, remove mixing bowl and pick up solid disc of bacon fat. Trash or reuse as cooking grease. Strain bourbon through coffee filters (I just use my coffee maker for this, and strain into the normal carafe). It may take several filters and a bit of time.
Cork and enjoy.
Melt and brown stick of butter, follow the rest of your directions, and you get a delicious, versatile flavored bourbon.
An Old Fashioned with a barrel proof, brown butter bourbon, 1/4 oz demerara simple, 2 dashes Ango and 1 dash moroccan bitters is ambrosia.
I've had more trouble with bacon and a greasy funk as a wash, but I may have let the grease sit too long.
Butter washed bourbon may be butter's highest and best use.
It's basically the same procedure, but I lightly toast the pistachios before crushing and tossing in bourbon.
Is pour the fat into a mason jar. Then top with whiskey. Evan Williams BIB is my go to but, I've also used an infinity bottle. Shake vigorously every five or so minutes for an hour. Than into the freezer for a good 24. I filter into 200 ml bottles. Seal and refrigerator.
You can also do the same with browned butter in place of the bacon fat. Then you have bourbon infused butter to use in cookies.
3 parts sugar, 1 part water. Don't be cheap with cherries. Luxardo is best. Fee Brothers make a variety of bitters, if you want to change it up, otherwise Angostura bitters. I've found the mixes don't quite have the proper ratios and have an off putting taste. I'd also suggest a cocktail smoker, they're great to change up the flavor a bit.
…as boiling a cup of water.
I like to pour mine in a shallow foil tray and smoke it for 2-4 hours to make smoky simple syrup.
No need for advanced cooking techniques like boiling water.
potentially lasts longer in the fridge.
Just one man’s opinion though.
*Before you ask, the song is by The Champs, but I think that’s Fenne Lilly singing
It will be better than any mix you buy.
We were ahead of our time, quaffing it in 1986. Went down a little more smoothly than Everclear.