PB and Bacon Shooter

PB and Bacon Shot (Jason Westplate's Big Fat Elvis Shooter)

Jason Westplate

Prep: 16 hrs 3 mins
Cook: 0 mins
Infuse: 4 hrs
Total: 20 hrs 3 mins
Serving: 1 serving
Yield: 1 shot
Nutrition Facts (per serving)
135 Calories
0g Fat
10g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 135
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 135mg 6%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 0%
Total Sugars 10g
Protein 0g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 0mg 0%
Potassium 20mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bacon, whiskey, peanut butter, and maple syrup meet in one tasty little shooter. The PB and bacon is fun, interesting, and a great excuse to create bacon-flavored whiskey at home. You will need to give yourself about a day to prepare the ingredients, but it is worth every minute.

For this recipe, you will create two infusions: bacon fat-washed whiskey and peanut butter-infused amaretto. Both are quite fun and delicious on their own and you should have enough of the two spirits to make about 16 shots total. When paired with maple syrup and applewood-smoked sea salt, it all comes together for a truly unforgettable party shot.

This recipe was created by Jason Westplate and originally called the "Big Fat Elvis." It was inspired by "The King's" later years when he enjoyed less than healthy foods.


For Bacon Fat-Washed Whiskey:

  • 1 tablespoon clarified bacon fat

  • 2 1/8 cups (500 milliliters) rye whiskey

For Peanut Butter-Infused Amaretto:

  • 1 tablespoon creamy peanut butter

  • 1 cup (250 milliliters) amaretto liqueur

For the Shot:

  • 1 teaspoon Grade A maple syrup, chilled

  • 1 ounce bacon fat-washed rye whiskey

  • 1/2 ounce peanut butter-infused amaretto liqueur

  • 1 pinch applewood-smoked sea salt, for garnish

Steps to Make It

Make Bacon Fat-Washed Whiskey

The process for making bacon fat-washed whiskey is not much different than a normal infusion, though it's technically called a "wash." The only exception is that once the wash is complete, you will freeze the whiskey to solidify the fat so it can be strained off.

The time for your infusion is going to depend on your love for bacon-laced liquor. If you're not a huge bacon fan, four to six hours will give a gentle flavor. Westplate says that he likes a "robust bacon profile," so he washes for 12 to 16 hours using a 100-proof rye whiskey.

You may need to adjust the infusion time, depending on the whiskey. Some have a very bold flavor profile, and whiskeys with a lighter taste may be better with less bacon flavoring.

  1. To clarify bacon fat: Combine the rendered fat left after cooking bacon with twice the volume of water (e.g., 1/2 cup of fat to 1 cup water). Bring to a boil, reduce heat, then simmer for 2 minutes. Pour the fatty water into a bowl and refrigerate for 4 to 5 hours (or freeze for 2 hours) until the fat creates a solid layer on the top, which is your "clarified" bacon fat.

  2. In a jar with a tight-sealing lid, add 1 tablespoon of clarified bacon fat to the rye whiskey.

  3. Agitate to thoroughly combine and shake it on a regular basis for the desired wash time: 4 to 16 hours, depending on your taste.

  4. At the end of your wash time, freeze the whiskey until the fat has solidified. Don't worry, the whiskey itself will not freeze.

  5. Repeatedly strain the mix until the whiskey is clear and devoid of solid fat. Use cheesecloth in a fine-mesh strainer to make the task a little easier.

Make Peanut Butter-Infused Amaretto

The peanut butter-infused amaretto is much easier and will take just under an hour to prepare. Use the same method for straining as you do when making the bacon whiskey.

If this shooter is not to your taste, you might want to try the infusion anyway. It's a delicious way to dress up the average bottle of amaretto.

  1. In a jar with a tight-sealing lid, combine the creamy peanut butter and amaretto.

  2. Agitate to thoroughly combine. Let stand for 30 minutes.

  3. Strain until smooth. The resulting liquor will have the texture of a cream liquor.

Make the PB and Bacon Shooter

  1. Gather the ingredients.

  2. Add the maple syrup to the bottom of a shot glass

  3. In a cocktail shaker filled with ice, shake the bacon-washed whiskey and peanut butter-infused amaretto for about 10 seconds.

  4. Strain slowly over the back of a bar spoon to create a layer on top of the syrup.

  5. Add a pinch of applewood-smoked salt to the top of each shot.

  6. Serve and enjoy.


  • Because this drink includes a peanut infusion, be sure to ask anyone you're serving it to if they have a nut allergy. It can be easy to forget this when mixing up shots, but it's very important.
  • Once you have finished straining the two infusions, bottle them separately under a tight seal until you're ready to make the shots. Using an empty liquor bottle that has been cleaned out with the label removed is a great choice and a good way to recycle. Be sure to relabel it so you know what's inside and when you made it.
  • It's easy to make multiple shots at one time with this recipe. For instance, if you want to make a round of four shots, pour 4 ounces of whiskey with 2 ounces of almond-flavored liquor into the shaker at one time.

How Strong Is a PB and Bacon Shooter?

The infusions shouldn't affect the strength of the two liquors much, so let's assume they remain at the full bottling proof to estimate this shot's potency. Backed by a 100-proof whiskey, it comes out to a substantial 29 percent ABV (58 proof), making this one of the strongest shots you can mix up.