By Jeffrey Morgenthaler
An "Old-Fashioned" twist on a timeless classic. Bourbon approved and bacon-infused, you'll never go back to the old way. Note that you are infusing more bourbon than you need for one drink. Store the remaining bourbon in the fridge.
|1/4 Fluid Ounce
|fresh orange peel
Render the bacon fat: When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.
325 ˚F / 163 ˚C
Place bacon in a single layer on a cooling rack that fits inside a baking sheet pan. Set the sheet pan on the grates and cook until bacon is browned and crispy, about 15 minutes. Reserving the rendered fat, transfer the bacon to paper towels and reserve for garnishing your drink later and other uses. Let the fat cool slightly; you’ll use the fat to infuse the bourbon.
325 ˚F / 163 ˚C
In a large glass measure or metal mixing bowl. combine 1/4 cup of warm (not hot) liquid bacon fat with the entire contents of a 750ml bottle of bourbon. Stir with a fork to combine.
Let the infused bourbon sit at room temperature for a few hours; stir it every so often.
After a few hours, transfer the bourbon fat mixture to the freezer. Let freeze until the fat has congealed on top. Scrape the fat off the top, then strain the mixture through a fine-mesh sieve to remove more of the fat.
To make an old fashioned with the infused bourbon, in a mixing glass filled with ice, combine 2 ounces of the bourbon with the maple syrup and bitters and stir until cold. Strain over fresh ice in a rocks glass glass and garnish with reserved bacon and orange peel. Enjoy!
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