Makes 1 (750 ml) bottle
8 ounces thick-sliced bacon, cut into ¾-inch pieces
1 (750 ml) bottle vodka
Move a rack to the bottom third of the oven, and preheat the oven to 400ºF. Line a rimmed baking sheet with heavy-duty aluminum foil, and arrange the bacon strips on the foil. Bake the bacon for 12 to 15 minutes, or until brown but still pliable; do not allow it to become crispy and do not allow the grease to burn.
Transfer the bacon and accumulated bacon grease to a 2-quart glass jar. Add the vodka, screw the lid on the jar tightly, and shake well. Allow the bacon to steep for 3 to 4 days at room temperature, shaking the jar a few times a day. Strain out the solids, pressing with the back of a spoon to extract as much liquid as possible.
Return the vodka to the jar and place it in the freezer for 4 hours to freeze the residual bacon grease. Line a sieve with a paper coffee filter or paper towel. Strain the vodka through the paper into a clean container. Return the vodka to the freezer for 4 hours and repeat the straining process. Use a funnel to pour the liquid back into the original bottle, and label it clearly.
Variation: Substitute tequila for the vodka and add 1 or 2 halved jalapeño or serrano chiles to the jar for 1 to 2 days. Then remove the chiles and allow the bacon to continue steeping.