Briskey

McStew

Has anyone tied this I am heading to Washington next week to play Chambers bay then to Austin for work. I was looking for bars in both areas and found this.  I might have to try this as my customers are drinkers.

http://drinks.seriouseats.com/2013/08/brisket-infused-bourbon-turkey-gin-cu29-cocktail-bar-austin-texas.html

CU29's brisket bourbon is made with two pounds of the famed Franklin Barbecue meat."The real key is have a lean cut and start infusion while the brisket is hot," Cowan explained, "so the pores are open and can permeate more bourbon throughout the meat." After it's been infused for a week or two, with the crew tasting every day to gauge flavor development, the meat is removed and they finish the fat-washing process by chilling the mixture and straining out the separated solids and fat. He recommends that folks to try it on its own first, but says it's killer in a Bloody Mary.

Legume

I think @BigGreenCraig did this several month back.

Acn

Can't speak to that, although I had a cocktail in Durham a few weeks ago that featured bacon infused bourbon and wasn't really impressed.

However, I can definitely recommend the Hitchike at the Wonderland bar in Austin, bourbon, earl grey, pickled peach, ginger and mint.  Also, both the Half Step and The Blackheart on Rainey St.

DoubleEgger

The only thing I want my bourbon infused with is an oak barrel. 

Legume

Agree @DoubleEgger I made bacon infused once with some Bulleit and it was meh.

McStew

DoubleEgger said:

The only thing I want my bourbon infused with is an oak barrel. 

Me too however my customers are hipsters so I sometimes I go the extra mile