Bacon-infused Bourbon Cordial

Bacon-infused Bourbon Cordial

Recipe courtesy of Sharone Hakman

1 bottle (750 ml) good bourbon
1/4 cup (50 g) brown sugar, loosely packed
2 oranges, for zest only
2 strips bacon, cooked crisp

1.     Fill and preheat the SousVide Supreme to 140F/60C.

2.     Put all ingredients into a large (gallon/3.8 litre) food-grade cooking pouch and vacuum seal in a chamber vacuum sealer or use a food-grade, zip-closure cooking pouch and the Archimedes Principle to remove the air and seal.  (If you are using a standard cooking pouch, press as much air as possible from the pouch with your hands and seal only.  Do not attempt to seal liquids using a suction vacuum sealer.)

3.     Submerge the pouch in the water oven and cook for 20 to 30 minutes.

4.     Strain the infusion into a clean bottle, stopper, and chill.  It will keep in the refrigerator for several weeks.

5.     Serve chilled.