First, you fry up several thick slabs of bacon. Keeping the pan on the fire, you remove the meat and pour in a few cups of bourbon—Patterson House uses Four Roses—and stir. Then you set the mix aside to cool. As the temperature drops, the fat congeals, creating a thick film on top of the liquor. Once it’s done, you cut a hole in the grease, pour out the liquid, et voila I remember someone doing something like this for an Offensive Cake Party, but not how it turned out. (from The Atlantic Food Channel)
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First, you fry up several thick slabs of bacon. Keeping the pan on the fire, you remove the meat and pour in a few cups of bourbon—Patterson House uses Four Roses—and stir. Then you set the mix aside to cool. As the temperature drops, the fat congeals, creating a thick film on top of the liquor. Once it’s done, you cut a hole in the grease, pour out the liquid, et voila

I remember someone doing something like this for an Offensive Cake Party, but not how it turned out.

(from The Atlantic Food Channel)

Source: The Atlantic