Smoke & Swine Recipe
Jamón Serrano Fat Washed Blantons Bourbon, Hickory Smoke Served On A Large Cube
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Ingredients
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Main Ingredients
Garnish
Method
Preparation of Fat-Washed Bourbon
- 1
Render the Jamón Serrano Fat
In a small saucepan, gently heat the Jamón Serrano over medium-low heat until the fat begins to render. Stir occasionally to ensure even melting, about 5-7 minutes.
- 2
Combine with Bourbon
Once the fat has rendered, strain the fat into a heatproof container. Mix the warm Jamón fat with the Blanton's Bourbon thoroughly. Let it cool to room temperature and then refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- 3
Strain the Bourbon
After chilling, take the bourbon out and let it sit at room temperature for about 15 minutes. Using a fine mesh strainer or cheesecloth, strain the bourbon to remove the solidified fat. You can do this by placing the strainer over a clean bottle.
Smoking the Bourbon
- 4
Prepare the Hickory Chips
Soak the hickory wood chips in water for at least 30 minutes before use. This will help them smolder rather than burn when heated.
- 5
Smoke the Bourbon
Place the soaked hickory chips in a smoker or a stovetop smoker. Pour the fat-washed bourbon over the chips, cover, and smoke for about 15-20 minutes. This will impart a rich smoky flavor.
Serving
- 6
Prepare the Ice Cube
Fill an old-fashioned glass with one large ice cube. This will help keep the bourbon chilled without diluting it too quickly.
- 7
Pour and Garnish
Pour the smoked, fat-washed bourbon over the ice cube. Sprinkle a pinch of hickory smoked sea salt on top and garnish with a sprig of fresh rosemary.