Maybe I should invest in One of these
Put room-temperature booze into the cream whipper. Add herbs, seeds, whatever. Close the whipper and charge it with nitrous oxide (N2O -the regular whipped cream chargers). Swirl gently 30 seconds and let stand 30 seconds more. Quickly vent the N2O out of the whipper, open it, and strain out the infusion. Done.
Might have to experiment with the time it takes to get all the bacony-goodness out of the bacon, but I imagine it would keep the liquid a lot cleaner than the month-long method I currently use.
Man I need to make some Bacon vodka…maybe I start this weekend!
H/t to Punk (do you have a blog?)
