The hardest part of bacon vodka is filtering out all the fat.ygmir wrote:yeah, maybe it's evenings here, mornings elsewhere.........
well, how hard can that vodka be to make? seems the recipe and ingredients are right in the pic.
I'm getting two cases of 190 proof "Clearspring" next week.........
The easiest way to do that is to freeze, so the fat solidifies, and strain, strain, strain.
Then strain some more.
Or don't strain at all and gross people out.











