The carnivore’s variation on the traditional Old Fashioned was created by Laura Royer of the Palm Court at New York City’s Plaza Hotel.
- 2 oz. bacon-infused Woodford Reserve (see note)
- ¼ oz. maple syrup
- 1 Luxardo cherry
- 1 orange slice
- 3 dashes Angostura bitters
- Garnish: bacon slice
In a cocktail glass, muddle the cherry and orange. Build all ingredients in a shaker with ice, shake, and then pour through a strainer into an ice-filled rocks glass. Garnish with bacon.
Note: To make bacon-infused bourbon, combine 5 slices of cooked bacon and 1 cup of bacon fat with a 750-ml. bottle of Woodford Reserve and let it sit at room temperature for at least 24 hours. Freeze the mixture so that the fat rises to the top and scrape it off. Then strain the liquid through a cheesecloth into a clean bottle.