Cook 3 slices of bacon until crisp but not burnt (pan-fry or bake). Drain on paper towels and reserve both bacon and 1–2 tablespoons of rendered bacon fat.

Combine with bourbon

Place the warm (not hot) cooked bacon in a clean jar. Pour 10 oz bourbon over the bacon so the meat is fully submerged. Let sit at room temperature for 30 minutes to 2 hours for quick infusion, or refrigerate for up to 24 hours for a stronger, cleaner flavor. For a balanced breakfast note, 2–4 hours is recommended.

Strain and clarify

Strain the infused bourbon through a fine mesh strainer lined with a coffee filter or cheesecloth into a clean container to remove solids and most fat. If you want clearer spirit, chill the strained bourbon in the refrigerator for 1–2 hours so residual fat solidifies on top, then lift the fat and discard. Bottle and label. Yields roughly 8–10 oz bacon-infused bourbon.

Candied Bacon (optional, makes 2 pieces)

Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top. In a small bowl, mix 2 tablespoons brown sugar with 1 teaspoon maple syrup to form a wet sugar paste. Brush one side of each bacon strip with the paste and lay on the rack sugar-side up. Bake 12–15 minutes until caramelized and slightly crisp. Let cool; if sticky, blot gently with paper towel. Reserve one strip for garnish and crumble or chop any extra for cocktail rim if desired.

Assembly — Breakfast Old Fashioned

Chill an old-fashioned (rocks) glass by filling it with ice water while you prepare the drink.

Discard the ice water and place a single large ice cube or several large ice cubes into the glass.

Measure and pour 2 oz bacon-infused bourbon into a mixing glass or the chilled serving glass.

Add 0.5 oz pure maple syrup to the bourbon. If your syrup is very thick, stir briefly in the mixing glass to combine.

Add 3 dashes coffee bitters and 1 dash Angostura bitters (optional).

Stir gently with a bar spoon for 20–30 seconds (or 15–20 full turns) to chill and dilute the drink properly. If mixing in the serving glass, stir directly; if you used a separate mixing glass, strain into the chilled rocks glass over the large ice cube.

Express the oils from the orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm squeeze so the oils spray onto the surface. Rub the peel around the rim and drop it into the glass as garnish.

Finish by resting a candied bacon strip on the rim or perched across the glass. Serve immediately.