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 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.
Maple simple syrup: Add maple syrup and water to a small pot and heat until combined. Leave to cool.
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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