A modern classic from Don Lee during his time at NYC’s PDT that weaves together three quintessential North American staples: bacon, bourbon, and maple syrup Fat-washing of a spirit (more later) is done to add a richer, smoother texture with only subtle alterations to flavor. As a result, the bacon fat wash contributes a subtle savory/smoke note to the vanilla/caramel/cinnamon/oak notes in the bourbon while the maple syrup adds needed body and a touch of nuanced sweetness 2 oz Bacon-fat washed Bourbon of choice (Add melted bacon fat from pan (be sure to strain any solid bits) to bourbon in a ratio of 1.5 fl oz melted fat per 750 mL bottle (roughly equivalent to 25 fl oz). You’ll probably want to scale down; Combine fat and bourbon in a glass container and stir; infuse for 4 hours at room temp; move container to freezer for 2 hours; scrape of solidified fat layer and strain bourbon through a cheesecloth) .25 oz Maple Syrup (Grade B has deeper flavor) 2 dashes Angostura Bitters Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with an orange or lemon twist