http://www.thestar.com/Food/Recipes/article/616968INGREDIENTS
12 strips bacon (enough to render 3-4 oz of fat)
26 oz bottle bourbon
DIRECTIONS
Fry bacon in frying pan, then pour off bacon fat into 2-litre empty bucket. Pour in entire bottle of bourbon; set bottle aside. Stir mixture, then allow to sit at room temperature for six hours. Place bucket in freezer for about two hours so that fats can separate from alcohol and become solid.
Remove fatty solids from top of mixture; this is the first filtration. Strain through coffee filter into empty bourbon bottle, using a funnel. Makes 12 2-oz drinks.
Splatt says that a "slightly unctuous mouthfeel" is desirable, but warns that you can have too much of a good thing. She suggests a third filtration, through a Brita filter (it's not just for water), if you find the fat too noticeable.
For the drink:
1/2 oz maple syrup
dash or two (to taste) of bitters
2 oz bacon-infused bourbon
1 orange twist to garnish
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