Bacon Old-Fashioneds

Let's Cook

1. Step 1.

   Cook 2 slices thick-cut, smoky bacon in a skillet over medium heat until the fat is rendered, about 5–7 minutes, being careful not to overcook the bacon (it should be crisp but not burnt). Reserve the cooked bacon for garnish or another use. Let the fat cool in the skillet for about 15 minutes.

2. Step 2.

   Place a coffee filter inside a fine-mesh sieve set over a heatproof bowl. Pour the cooled bacon fat through the sieve into the bowl to remove any solids.

3. Step 3.

   In a half-pint or larger glass jar with a tight-fitting lid, combine 1 tablespoon of the strained bacon fat with ½ cup bourbon. Close the jar tightly and shake gently to combine.

4. Step 4.

   Let the bourbon mixture stand at room temperature for 4 to 6 hours to infuse. Then place the jar in the freezer for 1 to 2 hours (or refrigerate overnight) until the fat solidifies and rises to the top.

5. Step 5.

   Spoon off as much of the solidified fat as possible from the surface of the bourbon. Then pour the liquid through another coffee-filter-lined sieve into a clean jar to remove any remaining solids. The bacon-infused bourbon is now ready to use; store it in the refrigerator or freezer for up to a month.

6. Step 6.

   To make the cocktail: Fill two lowball glasses with ice. Divide the bacon-infused bourbon evenly between the glasses (about ¼ cup each). To each glass, add 2 to 3 dashes of orange bitters and ½ to 1 teaspoon of pure maple syrup. Stir well to combine.

7. Step 7.

   If desired, garnish each glass with a strip of orange peel and a slice of cooked bacon. For a lighter version, add a splash of soda water to each drink.