On The Sixth Day of Christmas...
Maple-Bacon Old Fashion is a cocktail that I found at a wonderful barbecue restaurant, Boneyard Bistro. I fell in love and it had me coming back again and again. However, with much sadness they have recently taken it off the menu and although they don't serve my favorite cocktail we still go there because the ribs are just that good, not to mention the fried mac n' cheese. With such a strong love for this twist on a classic I had to make my own. So if you love bacon dipped in maple syrup with pancakes and or breakfast for dinner this will soon become your new favorite cocktail. The aroma alone will make you want to savor every sip and this sweet and savory old fashion will be sure to warm you up this winter.
|I made a smaller batch of this using 1 cup of bourbon and 1 bacon slice|
750 ml bourbon
4 slices of cooked bacon
Place 4 slices of cooked bacon in a jar. Pour the bourbon in the bacon filled jar. Let it stand for 1-3 days at room temperature to infuse. Strain the bourbon and discard the bacon. Return the strained bourbon to its original bottle.
Maple-Bacon Old Fashion
3 ounces bacon infused-bourbon
1/4 ounce maple syrup
2-3 dashes Angostura Bitters
Fill a bourbon glass with ice. Add bacon-infused bourbon, maple syrup, Angostura Bitters and stir. Rim the glass with the orange peel and then twist it over the glass and drop it in.
Note: Another option is to infuse Tap 357 Canadian Maple Rye Whiskey, which is wonderful, and skip the maple syrup when making the cocktail.