CORKAGE

If, like me, you've ever looked at some delicious crispy bacon and thought, "I love eating that and could eat it until my heart explodes... but I wonder if there's a way to drink it?" Well, you're in luck, bub!

Food & Wine Magazine interviews Eben Freeman (left), who proposes the greatest cocktail I've never tasted - bacon fat-infused bourbon!

Freeman's idea is mixing a melted fat with alcohol, chilling the mixture until the fat resolidifies, then skimming it off. That way he can infuse a spirit without leaving any greasiness behind.

An excerpt from the article:

"Pick a fat, any fat, and you can infuse it," he says. I pick my favorite: "Bacon fat?" I ask. "Of course," Freeman says. "When I think of pork, my mind goes directly to bourbon," and he pulls a cup of bacon drippings from the refrigerator.

I MUST try this! Who's with me?!

Drinks are on me!