Does combining two awesome things – bacon and booze – create a third awesome thing? Marnely Rodriguez reports.
By Marnely Rodriguez
Bacon has become more of a way of life, and less of a trend. Its smoky seductiveness and sweet/salty demeanor brings us meat lovers in. We’ve seen bacon in cupcakes, chocolate, and now…vodka? Believe it or not, it’s true! When I received a box from Bakon Vodka on my doorstep, I was in shock, giddy with happiness and confused, all at once.
Encased in a sleek glass bottle, with their abstract bacon logo and a QR code in the back, Bakon Vodka promises to elevate your Bloody Mary into the perfect brunch drink! Because what’s better than bacon during a leisurely brunch? Bakon Vodka is the world’s first bacon vodka, a nice separation from all the overly sweet flavored vodkas.
Produced by Black Rock Spirits, it took over two years to develop the exact infusion and the result is a vodka you can either sip on or using in your culinary endeavors. A warning to the non-bacon lovers out there (are there really people that don’t like bacon!?), this spirit might not be for you! It’s a full and forward flavor that makes bacon addicts giddy with joy!
First Impressions: As you sip on the pure, ice cold vodka, you feel the smokiness of the bacon come through right away. When blended with tomato juice and Bloody Mary seasonings, the Bakon Vodka offered a distinct flavor component and was not subtle in any way. This is for true bacon lovers.
Overall Flavor: Peppery, with overall smokiness from the bacon. Smooth, crisp vodka swirled with the meatiness of smoked bacon.
Other Culinary Uses: One of the best ways to use Bakon Vodka in your cooking is in sauces. Specifically when making a Vodka Sauce for pasta, this bacony vodka adds the perfect touch of carnivore love to the dish. Flambé steaks and marinate chicken breasts before grilling them. Add a tablespoon of Bakon Vodka to your chocolate cupcakes and surprise your guests with the oh-so-trendy combination of chocolate and bacon.Print
Marnely Rodriguez-Murray is the author of the food blog Cooking with Books. A graduate of The Culinary Institute of America, she has worked as an Overnight Bread Baker in Colorado, a Chocolate Maker in Virginia as well as a Pastry Cook on the whimsical island of Martha’s Vineyard, just to name a few. She currently resides on Martha's Vineyard with her chef-husband, where they are both on an endless search for Caribbean flavors, new culinary trends and gastronomic inspiration.