Vote 2020 graphic
Everything you need to know about and expect during
the most important election of our lifetimes

A Lab Glass Decanter to Infuse Alcohol With Things That Aren't Gross

Illustration for article titled A Lab Glass Decanter to Infuse Alcohol With Things That Arent Gross

Hard alcohol infused with fruit and spices has been around forever, but it's gotten a bad rap in recent years thanks to the proliferation of objectively nasty products like, oh I don't know, bubble gum-infused vodka.

Advertisement

If you're willing to give infused alcohol a closer look, there's this decanter from the glassblowers at Sempli. Its internal rod is perforated with holes that let the flavors of whatever you put in it seep out into the booze in the larger chamber, encased in super-strong lab-quality borosilicate glass.

Illustration for article titled A Lab Glass Decanter to Infuse Alcohol With Things That Arent Gross
Advertisement
Illustration for article titled A Lab Glass Decanter to Infuse Alcohol With Things That Arent Gross

To avoid repeating history, the good bartenders at Lower East Side joint Death & Co have even included a recipe book for things like Red Thai Chili Rye and Ancho Chili Vermouth. You can pick one up for the fancy booze lover in your life—if it's not too late—over at Bespoke Post for $55.

Share This Story

Get our newsletter

DISCUSSION

ZestyPiquante
ZestyPiquante

I've found bacon bourbon to be pretty good, and easy to make. Get a mid-sized bottle of inexpensive bourbon (I like to use Jim Beam) and cook 4 or 5 pieces of bacon until crispy. Pour the grease that you've rendered out of the bacon into a mixing bowl.

This part might be a little dangerous, so have a heavy towel nearby just in case. Take the pan off the heat, and pour a little bit of bourbon into it so that it starts to sizzle and gets some of the crusted-on bacon bits off the pan. Pour that into the mixing bowl too, as well as the rest of the bourbon.

Cover the bowl and let it sit at room temperature for a few hours, before putting it into the freezer overnight. (Also, eat the cooked bacon)

The bacon grease will infuse the bourbon with some smoky bacon flavour, and then solidify when it's in the freezer. Scoop the large chunks out with a slotted spoon, and then use a funnel and coffee filter to strain the bourbon back into the bottle.