My interest piqued by a recent episode of Diners, Drive-Ins and Dives, I whipped up a little bacon infused bourbon the other day. The flavor was subtle; I used a maple bacon, so I experienced hints of smoky sweetness, but it wasn't significantly different than drinking the straight bourbon. Next time, I might add a little more bacon fat, but don't want to go overboard. Anyone else try this?
What I enjoyed much better, though, was the anise hyssop* infused rye that I made over the summer. It only took a day for the distinct flavor to be imparted into the whiskey. I made a mock Sazerac, mixing the infused rye(I omitted the absinthe, since the hyssop adds a similar flavor) with bitters, a little simple syrup and lemon peel. It was pretty damn good; very refreshing and easy to make.
Do any of the fine mixologists out here in Foronia have any other suggestions?
*I highly recommend planting this perennial, whether in an herb garden or elsewhere. It grows to about 4 feet tall, with violet foliage, attracting tons of bees and butterflies.