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Shred fat and place in pint canning jar
Pour liquor over, just enough to be covering the fat
Cover and let stand in refrigerator for at least 24 hours, gently shaking occasionally.
Strain, squeezing butter to remove all of the liquids, and keeping both.
Use the flavored butter as desired (I.e., pancakes, baking, etc.), and the liquor for dipping or in cocktails.
Note: Washing liquor with butter, bacon, or other flavorful fats can make both the liquor—and the fat—tastier.