HOME > Chowhound > Not About Food >
Jan 18, 2014 04:55 PM

Bacon Vodka - What to do with it besides drink

Friends brought over a bottle of Bacon flavoured vodka to make a Canadian favorite cocktail - Caesars. This vodka is dreadful. The Caesars were ruined. My husband tried to have shot of the bacon vodka and nearly wretched.

I was just going to toss it out but at a recent trip to the liquor store I noticed it was nearly $50! I feel bad about chucking out $50 worth of booze but I don't want it wasting a valuable spot in my liquor cabinet!

Does anyone have any ideas for other uses?

  1. Click to Upload a photo (10 MB limit)
  1. I've never seen Caesars made with anything other than plain vodka. It's basically a Bloody Mary made with Clamato rather than straight tomato juice. I don't know why bacon vodka wouldn't work, other than the fact that it sounds icky, to use a technical term.

    Was it the vodka by itself that tasted bad or was it the mixed drink?

    4 Replies
    1. re: rockycat

      it was icky all around. It tastes like liquid smoke and turpentine.

      1. re: TSAW

        It very well could ruin anything you make with it.....

        My mom made a bacon onion jam- you could do caramelized onions and add a splash along with some real bacon. I would make a mini batch first to be sure its not funky

        1. re: TSAW

          Oof. That's doesn't sound good at all. I'd just chalk it up as a loss. No sense in ruining food in an attempt to try to make it less vile.

          1. re: TSAW

            Simple, just figure out which of your standard recipes would be enhanced by liquid smoke and turpentine, and there you go.

            Seriously, if it's undrinkable (to you) then why do you think it can be "fixed" by adding it to a recipe?

            1. re: bropaul

              Exactly what came to mind first. I'd go with a Romanov sauce variant. You can also try to flambée the pasta after cooking before adding the sauce (works really well with stuffed pasta like ravioli or tortellini).

          1. flambe? or is it too gross and would ruin the food?