ANSWER

This
recipe is not difficult but the ingredients are key.

You need to select
the smokiest bacon you can find and a good bottle of bourbon.

Cook
three or four fat rashers and retain a good fluid ounce of the rendered
fat, letting it cool but not solidify.

Pour the fat and 750ml of good
bourbon, such as Four Roses Yellow Label, into a glass jar and let it
sit and infuse; if the bacon is strong enough, it will only take a
couple of hours. You now have a greasy-looking bourbon. To de-grease,
place the jar in the freezer overnight and the fat will congeal.

Remove
the fat then strain through a sieve. Ideally, restrain the bourbon
through coffee filter paper for a clear finish.

Your bourbon should now
taste and smell of bacon.

To make your cocktail, mix 50ml bacon bourbon,
a tablespoon of maple syrup and two dashes of angostura bitters with
some ice.

Strain into chilled glasses filled with ice and garnish with
an orange twist.

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