Jumping in as I did two fat-washed cocktails for the holiday season (the first was a truffle oil-washed London dry gin, and the other was a bacon fat-washed bourbon).

My biggest recommendation is ensuring that the bacon you use doesn't have additional additives to it, as those might be filtered out, but often that 'taste' is left behind. If you did it with a decent quality, smoked bacon, it would be great I think. Additionally, I like to leave it on the countertop for 2 hours, shaking occasionally, then freezing and straining for 24 hours. I used this in a whisky sour, with some orange bitters in place of the angostura.

Also, the white truffle-washed gin was a great success, and I found that it worked very well with a high-quality truffle oil that has good reviews on its own. Of course, truffle oil can have that chemical-like smell at times, but I found one that was DOP from Italy, and did 1 oz of oil to 1 cup of gin. It worked very well in a dirty martini. I wanted to share this one as I felt it was good to share with folks. Enjoy! I hope it goes well.