The Ravenous Pig Old Fashioned Recipe

Cook bacon

Cook the 3 thick-cut bacon slices in a skillet over medium heat until crisp but not burnt. Reserve the rendered bacon fat in a heatproof container; let bacon cool, then blot with paper towel and set aside for another use or crumble as garnish.

Combine with bourbon

While the bacon fat is still warm (but not smoking), add it to a clean, wide-mouthed jar. Pour 12 oz (about 1 1/2 cups) of Old Forester bourbon into the jar, cap, and shake gently to combine. Let sit at room temperature for 2 hours, shaking the jar every 20–30 minutes to help extraction.

Chill and separate

After 2 hours, place the sealed jar in the refrigerator for at least 30 minutes so the fat solidifies on top.

Strain and clarify

Once the fat has solidified, remove the jar and strain the bourbon through a fine-mesh strainer lined with a few layers of cheesecloth or a coffee filter into a clean container. Discard the solidified fat. For a clearer spirit, strain a second time through a fresh coffee filter.

Combine 3/4 cup maple syrup and 1/4 cup water in a small saucepan over low heat. Stir gently until fully combined and warmed through (do not boil). Remove from heat and stir in 1 tsp pure vanilla extract. Let cool to room temperature. Transfer to a small bottle; will keep refrigerated for up to 2 weeks.

Place a large ice cube in a rocks glass.

Add 2 oz bacon-infused Old Forester bourbon to a mixing glass or directly into the rocks glass if you prefer fewer vessels.

Add 1/2 oz vanilla-maple syrup.

Add 2 dashes orange (Angostura orange) bitters.

Stir gently for 20–30 seconds (if mixed in a mixing glass) to chill and dilute slightly. If built in the rocks glass, stir thoroughly for 15–20 seconds.

Express an orange twist over the drink by pinching the peel to release oils, then rub the peel on the glass rim and drop it into the cocktail. Optionally add a Luxardo or brandied cherry on a pick.

Serve immediately.