FWIW, Bender’s in San Francisco serves a Bloody Mary with a stick of jerky.
Certainly at least a bacon soup is possible.
Cream of Bacon with a Bacon Crouton floating on top.
droooooool.
Whoops, sorry, that’s what I get for skimming . . . me go away now.
Sounds like something Homer Simpson would come up with…
mmmm…bacon.
A meat so sinfully pleasurable Almighty God forbids it!
Make a beverage of this flavor? HELL YEAH!
LJ is blocked here at work, so I’ll have to check that Bacon Vodka link at home tonite.
A friend of mine tried to do just that, soaking cooked bacon in vodka for several weeks, and had run it through a filter to get out the bits of bacon (a mistake on many levels, he admits).
His then girlfriend poured herself a glass of “water”, and decided there was to much cleaning stuff left in the jug after it had been washed, and poured it all out.
He never got to try it.
Her body still hasn’t been found.
(just kidding. she’s fine. he’s just heartbroken. They broke up a year later, for unrelated reasons…)
Allright, this wasn’t quite what I was thinking, but it makes for a good plan. Suppose you were to boil a pound of bacon in water/cream for a few hours (add an onion …), then filter it and reduce it down. I don’t suspect much salt would need to be added as bacon is usually pretty salty. Then you have yourself a cream of bacon base to which you can add anything, including fried bacon.
<<Talking to heart>>…It’s OK buddy, it’s just a fantasy.
I’d try cooking the bacon partially, then “pureeing” it in a food processor. Add cream(milk) and flour to the fat in the pan to make a roue (sp?) and then add the puree’d bacon and some onion back into it. Stir in some more cream to dilute it a bit so it doesn’t just form a logjam in the arteries (more of a beaver dam) and you might have something.
Garnish it with a piece of bacon, of course.
No problem at all.
I think many of you have missed the fact that the beer I mentioned really does taste like bacon. You may stop your searching and dreaming now, and commence to enjoy the bacony goodness of the smoke beer.
But I don’t like beer. 
That was my first thought, too. Just don’t put ice in it – it goes down a little “chunky” if you do…
Behold the Baconcello as served at Osteria via Stato in Chicago. It was introduced at their Swine and Wine dinner, which we enthusiastically attended. They debuted the Baconcello at that dinner, and then added it to their menu on a permanent basis.
I was prepared to enjoy it as a novelty. “Oh, look, honey, a bacon martini. Isn’t that cool?” I was completely unprepared to love it as much as I did. It really was an amazing drink; just the right balance between the smoky bacon, the sweet maple, and the tart apple and lime.
Don’t expect it to taste like “beer”. This isn’t like a bacon flavored budweiser. This is a brew that is made with lots of smoked malts, which gives it the smokey/bacon flavor. It doesn’t taste like beer, it tastes like bacon.
Not real but funny.
Is ham close enough?