Recently, vodka with the taste of bacon and pepper has attracted more and more interest among lovers of feasts. In the States, it costs about $ 30, but if desired, it is easy to cook at home. I wonder where pepper-bacon vodka came from, what it is and whether it requires a snack.
Who invented and why
About 10 years ago there was a bacon boom in America. The inhabitants of the country are obsessed with the characteristic taste and aroma of roasted pork.
Demand followed by supply. American companies have released not only chips and bacon-flavored popcorn, but also beer with ice cream. We got to the vodka.
At first, bacon-flavoured shots were served in high-end pubs and bars. Vegetarians became interested, since alcohol does not contain animal products, but only imitated the taste and aroma of roasted pork.
In 2009, bacon vodka began to be mass-produced in the United States. Moreover, the Americans did not use it in its natural form, but used it to make cocktails like Bloody Mary with Smoke. Pepper began to be added for piquancy and spiciness.
My impressions
Soft and strong, leaves a pleasant aftertaste with a touch of spiciness. It looks like he ate some peppered bacon. It has the aroma of cold cuts, pleasant and stimulating the appetite. However, you still need to snack on pepper-bacon vodka. Like any alcohol, it leads to intoxication of the body.
When cooked at home, softness depends on the base. I advise you to use vodka not cheaper than 300 rubles.
Beluga is ideal, but the final product is expensive. It turns out well on the Tundra. When using “5 lakes” pepper-bacon tincture comes out tough.
How to prepare
I take 6 strips of bacon and put them in a cold, dry pan. I put it on low heat. After heating the pan, fry the pork until crispy. Turn occasionally to ensure even cooking.
I spread the fried bacon on a paper towel to drain excess fat. Let cool at room temperature.
Cut in half 2 serrano chili and 3 habanero peppers. I don’t extract seeds. Otherwise, the tincture will not be strong enough and spicy. I put the pepper in a two-liter glass jar.
I add cooled bacon. I pour 1 liter of vodka. Peppers and bacon should be completely covered with liquid.
I tightly close the jar with a nylon lid. I keep it in the fridge for a week. You can insist longer, it will turn out sharper and tastier. A week later, I filter the vodka several times through a double layer of gauze into a clean and dry container.
I recommend storing the tincture in the refrigerator. For an appetizer, serve cold cuts or fried bacon slices, as the American creators advise.