BACON INFUSED OLD FASHIONED

BACON INFUSED OLD FASHIONED

4 large rashes bacon (cut into cubes)

Whiskey

Bitters

Sugar Syrup

Garnish: Extra crispy bacon

Place large pot on medium heat and add in the bacon with a dash of water. Slowly render the bacon until its crispy and all the grease has rendered out from the pan. You can add dashes of water as you go to cool the pan down if its getting too hot.

Remove bacon and use for a salad, sando of pasta topping. Strain the bacon fat through a sieve making sure to catch any stray pieces.

In a jar add in 1 part bacon fat to 3 parts whiskey. For example if you end up with 20ml of bacon fat, combine it with 60 ml of whiskey. Close jar and leave at room temperature for a few hours, shaking every hour or so to help the infusion.

Right before you go to bed, add the jar to the freezer overnight, this will help solidify the bacon fat, making it easier to seperate.

The next day, line a sieve with a cheesecloth and pour the jar contents through into a bowl underneath. You now have bacon infused whiskey to use in any whisky based cocktail.

For the bacon infused old fashioned, add 60ml bacon infused whiskey, 10ml sugar syrup and 3 dashes of bitters to a cocktail shaker. Fill with ice and continue to stir until the shaker completely frosted over and very cold to the touch. Strain into rock glass over ice and serve with a crispy pieces of bacon.

For a slight different version swap the sugar syrup with maple syrup and the bitters with an orange bitters.