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Using a technique called "fat-washing," bartenders are lending meaty undertones to alcohol with pork products. "It's not like biting into a pork chop," swears Drew Davis, beverage manager at Má Pêche in New York City, of his bacon- and pork-belly-infused Pig Liqueur. "The taste is more of a smoky background note rather than a smack-you-in-the-face sip of bacon." Bourbon and tequila stand up to the robust flavor best.Do-It-Yourself: Pig LiqueurTest it out: Cerdo de Moda