Saturday's International Bacon Day, So Go Get Drunk on Meat

Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

A couple of weeks ago, I kept seeing chiles pop up on menus in everything from margaritas to brownies, and while that's not too surprising this time of year, it gave me pause. Back in April, Iron Fork was so bacon saturated that it might as well have been called Iron Pork. Maybe 'exotic' chile recipes, Hatch or otherwise, aren't the specific innovations to usurp bacon as America's food god, but I wondered if a coup d'tat is afoot, perhaps one so surreptitiously underground it isn't immediately obvious.

Nah. Thinking that people will stop wanting bacon is like expecting them to grow tired of smelling babies or tormenting cats with laser pointers. And bacon-infused spirits, garish as they may initially sound, are just point in case.

The "fat wash" technique is hardly new, but I first heard about it back in April when Máté Hartai over at The Libertine expressed boredom with fruit infusions and a desire to experiment with something more challenging. At the time he was tossing around the idea of bacon, as well as pulled pork you'd normally find there on brunch tacos or the Wednesday night special, the BBQ Sandwich. We dropped a line this week to see if he got around to it and how it went, but weren't able to get in touch. However, per the online menu, looks like at least one of those ideas worked. The aptly named "Bronson" is "pulled pork Blanco tequila, house-made ginger agave nectar, fresh lime and a blanket of smoky Del Maguey Chichicappa Mezcal."

But on the other side of town, Bread Winner's made it happen with bacon. Dallas Food Nerd snapped the above-pic for their Facebook back in July, and we're told the bacon-infused vodka Bloody Mary, served up in a boot mug, replete with jalapeno and strip of bacon garnish, is everything you could want in a hangover cure and more. Go ahead. Line that stomach, drunkie.

We're told that it is available only during brunch hours, and we couldn't get a straight answer as to whether the bacon-vodka is a permanent fixture or around just for a limited time. Anywhere else in the city messin' around with meat and booze? Don't answer that.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.