If Neuske's candied bacon is cold or sticky, warm briefly in a low oven (250°F / 120°C) for 3–5 minutes to crisp and remove excess tackiness. Let cool on a rack so it stays crisp.

Cut one strip to fit the glass rim if desired and set aside.

Muddle fruit

In a mixing glass or a rocks glass, add the 2 orange segments and 4 red grapes. Add 0.25 oz fresh lemon juice.

Using a sturdy muddler, gently muddle the fruit to release juice and oils. Aim for crushed but not pureed — you want some texture and bright citrus aroma without too much pulp.

Build & stir

Add 0.5 oz Canadian maple syrup to the muddled fruit.

Pour in 2 oz Knob Creek Rye, then add 2 dashes Angostura bitters and 1 dash orange bitters.

Fill the mixing glass with large ice cubes. Stir briskly for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted, about 10–15% dilution.

Strain & serve

If serving in a rocks glass with large ice: double-strain the cocktail into a rocks glass over one large ice cube (or 1–3 large cubes) to remove most fruit solids. If you prefer a more textured drink, pour the mixture with some crushed ice into the glass.

Garnish with an orange twist expressed over the drink (run the twist around the rim, then drop it in) and place the Neuske's candied bacon on the rim or rested across the top of the glass.

Optionally, finish with a light spritz of maple syrup (a few drops) over the bacon for extra maple aroma, or a quick grate of fresh orange zest over the top.