- 1 sugar cube or 1/2 tsp. granulated sugar
- 2-3 dashes Angostura bitters
- 1/4 cup bacon-infused bourbon
- Garnishes: bacon strips, orange peel strip, or maraschino cherry
How to Make It
Cook 4 to 5 strips of your favorite hickory-smoked bacon in a skillet. Pour 1 (750-milliliter) bottle of your favorite bourbon and the bacon drippings from skillet into a 4-cup glass measuring cup; let stand at room temperature for 24 hours. Pop the measuring cup into the freezer for a couple of hours. Pull it out, and skim off the bacon fat (it will congeal and separate from the alcohol). Pour the ice-cold bourbon through a cheesecloth-lined strainer into a glass jar to remove any particles. Your bourbon is now flavored with the smoky bacon fat for use in all of your favorite cocktails.
Muddle sugar, bitters, and 1 tsp. water in an old-fashioned glass to release flavors and blend ingredients. Swirl sugar mixture to coat inside of glass. Add 1 large ice cube, and pour bourbon over ice. Serve immediately.