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straight from the 09/10 jaypeak catalog
ingredients: 1 lb of bacon
1 fifth of bourbon
Cook bacon, reserving fat. While the fat cools, have a bacon sandwish. When fat is cool pour bourbon and fat into wide mouth container. Let cool to room temperature and put into fridge over night. Remove as much of the solid fat as possible then drain bourbon though sieve or coffee filters to remove any remaining chunks. Mix 2 oz of Bourbon with 1/2 oz of maple syrup. Serve straight or on the rocks.
Bacon, Bourbon, and Maple Syrup, sounds like heaven
sounds like a chalange to me,
Dirty Butt Whore:
1/3 Cheap-ass whiskey
Served in a plastic cup.