The idea of a bacon-bourbon cocktail was born at a bar named PDT in—of all places—New York City. Here's Mr. Benton's version.
Strain bacon drippings into bourbon in a carafe or other pitcher. Let stand 8 hours.
Chill the bacon-infused bourbon until fat rises to the top; skim fat.
For each cocktail, pour 1/4 cup bacon-infused bourbon into an old-fashioned glass filled with desired amount of ice; stir in 1 tablespoon maple syrup and 1/8 teaspoons bitters. Garnish, if desired.
Southern Living Off the Eaten Path; Benton's Smoky Mountain Country Hams, Madisonville, Tennessee
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