(917): My vodka tastes like bacon

Written by Aliza

Bacon. The meat of meats. Its uniqueness can be credited to its transient abilities. Like the three phases of matter in our universe, bacon can, also, survive in three different states of being. It’s accouterment, as in, “I’ll have a side of bacon with my Denny’s ‘Lumberjack Slam’ breakfast.” It can be a seasoning, as in, “I’ll need extra bacon bits on my baked potato. No, more.”  It most certainly can be a fundamental ingredient in any meal, as in “I’ll need extra bacon on my BLT. No, more.” It’s a constant source of vitamins, minerals, and the cries of 1000 slaughtered pigs. 

I have one gripe with bacon. What has been really tripping my trigger is the fact that bacon has forever been barred from the liquid family. I can only describe this as discrimination, segregation, and comparable to prejudice of the worst kind. No longer. No longer will bacon feel inferior to other foodgroups that can translate so well into liquid form (ie:chocolate, coffee beans, steak). I introduce to you: BAKON.

Bacon vodka. Right now, someone, somewhere is sipping on Bakon and I may or may not be having sexual thoughts about this exact scenario. This delicious, inebriating beverage is only available in Washington, Idaho, Montana and Oregon. Shame on you rednecks for hoarding this to your toothless selves! Bakon is not meant to be sipped through missing teeth, but enjoyed in a martini glass. As in, “I’ll have a Bakon martini, shaken, not stirred.” Or, “I’ll have a Bakon Colada, double Bakon.” And, “I’ll have a Bakonrita, hold the salt.”  There are some incredible recipes that one could work on using this vodka as a staple. Take- The Bakon Mary:

• 1 oz. to 1½ oz. Bakon Vodka in a Highball glass filled with ice.
• Fill glass with tomato juice
• 1 dash celery salt
• 1 dash ground black pepper
• 1 dash Tabasco
• 2-4 dashes of Worcestershire sauce
• 1/8 tsp. horseradish (pure, never creamed)
• Dash of lemon or lime juice

Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or shrimp (bacon, salami, shrimp, etc.) and cheese. Pickled asparagus spears or pickled beans are also great as a garnish.

I’m enjoying how “even meat” can be used as a garnish. Genius! I’d like “even meat” offered next to the olives at my local drinking establishment. Other recipe suggestions include using Bakon as a marinade (not bad), or drizzled over your eggs in the morning (even better). This product is a prime example of thinking outside the box. Suddenly, I feel inadequate and very meek.

 Visit Bakon’s website to learn more about this meat-infused alcohol.

About the author


a born and bred Manhattan-ite who graduated Lehigh University in 2007 with a degree in Journalism. She currently lives with her two patient roommates and works for Valentino Fashion Group where she handles a lot of garment bags, answers a lot of phones, and does a lot of what anyone tells her to (most eagerly in PR and Marketing). She favors brunch over lunch, heels over flats, tequila over vodka, downtown over uptown, and a tropical destination over pretty much anything else in the world.

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