Tuesday, November 21st, 2017

Bourbon and breakfast


Fred Dooley has found the perfect compliment to your scrambled eggs and corn flakes: bacon-infused bourbon. I’m guessing this will be very popular in Madison.

Of course, bacon-infused vodka has been around for a little while, adding an adventurous flavor to the bloody mary.

Let me stress that the following demonstration is not the proper way of infusing pork with a beer flavor, or vice-versa.

I think we can all be proud of the way the pig remembers to recycle the cans and not eat them.

(Yes, this is the kind of blogging that wins you awards.)

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