Bacon Maple Old-Fashioned

Bacon Maple Old-Fashioned


  • 45ml bacon-infused bourbon
  • 30ml maple simple syrup
  • squeeze of orange juice
  • dash Angostura Bitters
  • ice
  • cooked bacon slice and orange rind, to garnish
  • 6-8 rashers of fatty bacon
  • 1 cup bourbon
  • ¼ cup maple syrup
  • ½ cup water

Using a method that leaves only the bacon flavour behind, without any fat, prepare yourself for liquid bacon heaven. Serves 1

  1. Bacon-infused bourbon: Please bacon on a baking rack over a foiled lined tray and grill until fully cooked. Collect fat from tray. Add approximately ¼ cup melted bacon fat to 1 cup bourbon in a lidded jar. Seal and shake. Leave for four hours to infuse, then place in the freezer overnight. Remove from freezer and spoon off solidified fat. Strain liquid through a coffee filter into a clean jar. Will last for up to a year, refrigerated.
  2. Maple simple syrup: Add maple syrup and water to a small pot and heat until combined. Leave to cool.
  3. For the cocktail: Add bacon-infused bourbon, maple simple syrup and a squeeze of orange juice to an ice-filled cocktail shaker and shake well. Strain into an ice-filled glass (we used an ice sphere) and add a couple of drops of Angostura Bitters. Garnish with a slice of cooked bacon, fashioned into a rosette, held together with a cocktail skewer, and a thin slice of twisted orange rind.
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