Those crazy-awesome crazies at The A.V. Club made and tasted bacon-infused vodka.

My only problem with the whole enterprise is that they couldn't figure out a simple way to get all the fat out. All you have to do is pour the whole thing into a parallel-sided container and pop it in the freezer. The fat solidifies and floats to the top and the vodka would clarify quite a bit. THEN you could strain it to make it even more clear if needed.

Also, I'm in favor of adding maple flavor (unless it's already maple bacon...) and some vanilla to the infusion. Shake with some butterscotch schnapps and cream, and you have buttered pancakes with syrup and bacon in a glass. Maybe