Bacon vodka is a mixture of vodka and bacon flavoring. It is simply confused with the brand Bakon Vodka, which is the brand of a potato vodka with bacon flavour. Bacon vodka is a part of a trend of adding flavours to alcohol, either to shoot them straight or add them to mixed drinks.
It’s also part of bacon mania, a popular culture trend that has been sweeping the food industry in the early part of this century. Supposed meat eating cocktails may be able to satisfy a meat-craver at the bar. Reports have been made from a ham-and-cheese cocktail and drinks made with foie gras and lamb. There’s a drink called a B.L.T. Cocktail, which has clear tomato water, bacon vodka and ice cubes made from lettuce water. One of the more common drinks made with bacon vodka is a bloody mary. There are historic references to savory-infused ales also. John Locke wrote in the 1600s of meat-infused drinks, and Ernest Hemingway made the “bull shot” famous at his favourite bar in Venice in the 1940s. Even the bacon martini, made with bacon vodka, has been about for over 10 years. Lager is frequently used as a marinade for meat.
Now bacon vodka and other meat-infused alcohols can simply be used as marinades. Simply soak the meat in a mix of alcohol and other tastes, or employ a type of alcohol which already has savoury flavors added to it. Another mixture with food is the bacon vodka oyster shooter, in which the bacon vodka is imbibed straight. Adding flavour to vodka is named vodka infusion. They can be homemade or purchased commercially. Flavored vodkas can contain anything from conventional citrus and berry flavours to more recent trends like bacon flavour. Sugar isn’t added to flavored vodkas or else it is referred to as a liqueur. Just as home breweries are becoming quite a trend for creating alcohol, one can also experiment with adding flavours to spirits. Making bacon-flavored vodka simply requires bacon and vodka. Soak the bacon in vodka for 4 to 5 hours, stirring at a comfortable temperature, and then freeze the blend to skim the fat. This is sometimes known as fat-washing. People who try experimenting with adding tastes to drinks are called mixologists. The term implies an amount of professionalism in making customised cocktails, and is not only a bartender fiddling with numerous mixes. One of those mixologists made the now-famous bacon martini.