July 4, 2010

IT'S EVEN KOSHER?:

Holy pigs in a gimlet! It's bacon vodka (Lisa Futterman, 7/04/10, Chicago Tribune)

Produced by Black Rock Spirits in Seattle, this potato-based premium vodka was designed to replace the homemade versions that amateur and professional mixologists have been infusing since the bacon craze began.

The difference? It's vegan! And fat free! The difficult thing about extracting the flavor from real bacon is that a greasy film often lingers long after the meat has been strained out. This unpleasant, tongue-coating texture is compounded by the fact that most cocktails are served icy cold, much colder than the point at which fat coagulates. To solve this problem, the gang at Black Rock had a flavor company match their ideal bacon flavor profile and reproduce it chemically.

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The result? A clean, meaty-tasting spirit with a hint of smoke. Now, what to swizzle with it?

Posted by Orrin Judd at July 4, 2010 6:48 AM
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