Drinks cocktail savory bacon whiskey maple

Bacon Maple Old Fashioned

Name: Bacon Maple Old Fashioned
Prep time: 12 h
Cook time: 10 min
Total time: 12 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Bourbon; 4 strip Thick-cut bacon strips (reserve one for garnish); 2 tablespoon Pure maple syrup; 8 dash Angostura bitters; 8 cube Large ice cubes; 4 twist Orange peel (for twist); 1 pinch Smoked sea salt (optional, for rim or sprinkle)

A smoky, savory twist on the classic Old Fashioned featuring bacon-fat–washed bourbon and rich maple sweetness. This cocktail balances savory bacon flavor, dark whiskey warmth, and a kiss of maple for a memorable sipper perfect for brunch or cozy evenings.

0.0(0 reviews)

Prep: 720m · Cook: 10m · Total730 mins

DifficultyMedium

Serves4

AuthorJake

Ingredient Spotlight

Angostura bitters

A concentrated aromatic cocktail bitter originally formulated in the 19th century in South America and now produced by the House of Angostura (Trinidad & Tobago). It’s intensely bitter and highly aromatic with notes of clove, cinnamon, citrus peel and bitter herbs, used in small dashes to add depth to cocktails and some savory dishes. Find it at liquor stores, many supermarkets in the cocktail/bitters aisle, or online. Substitute with another aromatic bitters (Peychaud’s or Fee Brothers) or a dash of orange bitters plus a tiny pinch of ground clove/cinnamon if needed.

🛒 Buy on Amazon

(paid link) — as an Amazon Associate we earn from qualifying purchases.

Ingredient Spotlight

Smoked sea salt (optional, for rim or sprinkle)

Sea salt that has been smoked over wood (often beech or applewood) to impart a pronounced smoky aroma and flavor; it’s used as a finishing salt to add smoke without cooking. The taste is salty with a clear smoky, sometimes woody or slightly sweet character that pairs well with cocktails garnished with bacon or citrus. You can buy it at specialty food shops, well-stocked groceries, or online. Substitute by mixing coarse sea salt with smoked paprika or by using a very small amount of liquid smoke blended into regular sea salt — or simply use regular coarse salt and rely on the recipe’s smoked bacon for smoke.

Jake's note

"This recipe stands out for its bacon fat-wash technique that imparts real savory depth without greasy texture. It's a great conversation starter for brunches, holiday gatherings, or when you want a smoky, comforting cocktail."

Bacon Maple Old Fashioned

This Bacon Maple Old Fashioned takes the familiar architecture of a classic cocktail and swaps in bacon-fat–washed bourbon and pure maple syrup for a savory-sweet, autumnal riff that feels both nostalgic and deliberately modern. The fat-wash method captures the smoky, umami character of thick-cut bacon but—critically—removes the greasy mouthfeel, leaving a silky spirit that carries bacon aroma on the nose and a rounded, meaty backbone on the palate. Maple syrup softens the whiskey’s edges and layers in a dark, almost molasses-like sweetness, while Angostura bitters and an orange twist keep the drink lively and aromatic.

This version works because of restraint: render and steep just long enough to extract flavor, freeze and strain thoroughly, then use large ice cubes to control dilution so the bacon notes don’t overwhelm. It’s a great showpiece for weekend brunches, cozy late-night sips, or cocktail flights with charcuterie; ideal for home bartenders who like savory flavors and want a signature cocktail that reads both approachable and intentionally crafted.

Plan your timing

Enter your target meal time:

6:45 am–9:11 am→Cook bacon and combine with bourbon (fat-wash)

9:11 am–11:37 am→Freeze and separate the fat

11:37 am–2:03 pm→Build and chill the cocktail

2:03 pm–4:29 pm→Strain and garnish

4:29 pm–6:55 pm→Serve and enjoy

Ingredients

Yield

Instructions

Cook bacon and combine with bourbon (fat-wash)

Cook the bacon over medium heat until crisp; reserve one strip for garnish and pat the rest dry on paper towels. While still warm, place the cooked bacon into a clean jar and pour in the bourbon. Seal and let the bacon fat steep into the bourbon at room temperature for about 12 hours to absorb the smoky, savory flavor.

For this step

1 cupBourbon
4 stripThick-cut bacon strips (reserve one for garnish)

Cook bacon and combine with bourbon (fat-wash)

Freeze and separate the fat

Place the sealed jar in the freezer for 1–2 hours until the fat solidifies on top of the bourbon. Remove the jar, use a spoon to lift off and discard the solid fat, then strain the bourbon through a fine-mesh sieve lined with cheesecloth into a clean bottle or jar to remove any particles. The resulting spirit is your bacon-infused bourbon.

Build and chill the cocktail

Add 2 ounces (about 60 ml) of the bacon-infused bourbon to a mixing glass per cocktail (for 4 servings, use 8 ounces / 240 ml total), then add 1/2 tablespoon maple syrup and 2 dashes of Angostura bitters per drink (total 2 tbsp syrup and 8 dashes for four). Add large ice cubes and stir gently for 20–30 seconds until well-chilled and slightly diluted.

For this step

2 tablespoonPure maple syrup
8 dashAngostura bitters
8 cubeLarge ice cubes

Strain and garnish

Strain the stirred mixture into chilled old-fashioned glasses over a large ice cube. Express an orange peel over each glass to release the oils and rub the rim with the peel; optionally rim lightly with smoked sea salt or sprinkle a pinch on top. Garnish each glass with the reserved crisp bacon strip or a twist of orange placed atop the glass.

For this step

4 twistOrange peel (for twist)
1 pinchSmoked sea salt (optional, for rim or sprinkle)

Serve and enjoy

Serve immediately while aromatic and chilled. Note that a little of the bacon aroma remains without greasy texture—sip slowly to appreciate the interplay of maple sweetness, smoky bacon, and warm bourbon.

Tips from the kitchen

Fat-wash timing and temp

Steep the warm bacon in bourbon at room temperature for about 12 hours to extract flavor; reduce to 6–8 hours for a subtler bacon note but don’t exceed 24 hours or it can become overly porky.

Choose thick-cut bacon

Thick-cut bacon yields deeper smoke and pork flavor with less salt concentration, and reserve one strip cooked extra-crisp to garnish so it stays crunchy.

Strain twice for clarity

After removing the solid fat, pour the bourbon through a fine-mesh sieve lined with cheesecloth, then optional through a coffee filter to catch tiny particulates and avoid cloudiness.

Adjust maple syrup level

Start with half a tablespoon per drink and taste—real maple can vary in intensity, so add more if you want a sweeter, thicker mouthfeel.

Control dilution with ice

Use one large clear ice cube per glass and stir the cocktail 20–30 seconds in a chilled mixing glass to reach the right chill and about 15–20% dilution.

Variations & substitutions

Rye Whiskey Swap

Use rye instead of bourbon for a spicier backbone that offsets the maple’s sweetness; reduce maple by a quarter tablespoon to keep the balance.

Smoked Tea Wash

For a vegetarian smoke note, fat-wash the bourbon with a concentrated Lapsang Souchong tea infusion instead of bacon fat to get tobacco-like smoke without animal fat.

Maple-Cinnamon Old Fashioned

Add a light pinch of ground cinnamon or a small cinnamon stick in the fat-wash stage for warm spice that complements maple and bacon.

Batch it for Brunch

Make a larger batch by fat-washing an entire bottle, removing fat, and premixing bourbon, maple, and bitters in a pitcher; keep chilled and stir over ice before serving to maintain dilution control.

Storage & make-ahead

Once the fat has been removed and the bourbon strained, store the bacon-infused spirit in a sealed bottle in a cool, dark place for up to 6–8 weeks; alcohol preserves the flavor but the peak bacon character is best within the first month. Premixed cocktails should be kept refrigerated and consumed within 24 hours; store crisp bacon garnishes separately at room temperature on a paper towel-lined plate to maintain crunch.

What to serve with it

Serve alongside a savory brunch spread—soft-scrambled eggs with chives, smoked salmon on rye, or cheddar and fig toast point—so the cocktail’s smoky-sweet profile resonates with both salty and fatty bites. For curated pairings, a board with aged cheddar, smoked gouda, toasted pecans, and maple-glazed nuts highlights the drink’s maple and smoke notes without overpowering it.

Frequently asked questions

Is fat-washing alcohol-safe and sanitary?

Yes: when you freeze the sealed jar the fat solidifies and can be removed, and the alcohol content of bourbon prevents bacterial growth; discard the fat and strain thoroughly to ensure the finished spirit is clean.

Can I skip freezing and skim the fat some other way?

You can chill the jar in the fridge until fat congeals, but freezing accelerates the process and makes removal cleaner; skimming warm fat without chilling risks leaving greasy residue behind.

How long will the bacon flavor last in the bourbon?

The infused bourbon is at its brightest in the first few weeks but will remain usable for several months if stored sealed in a cool, dark place; flavor slowly mellows over time.

What if my finished drink tastes greasy?

That indicates insufficient fat removal or inadequate straining; re-freeze the bottle, remove any residual solids, and re-strain through cheesecloth or a coffee filter to clean it up.

Can I make this non-alcoholic?

You can simulate the profile by using strong cold-brewed black tea (or Lapsang Souchong for smoke), a touch of liquid smoke or smoked salt, maple syrup, and non-alcoholic bitters, but texture and warmth will differ from the whiskey base.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

4 servings

Step 1: Cook bacon and combine with bourbon (fat-wash)

Bourbon1 cup
Thick-cut bacon strips (reserve one for garnish)4 strip

Step 3: Build and chill the cocktail

Pure maple syrup2 tablespoon
🛒 BuyAngostura bitters8 dash
Large ice cubes8 cube

Step 4: Strain and garnish

Orange peel (for twist)4 twist
Smoked sea salt (optional, for rim or sprinkle)1 pinch

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: 1 cocktail (75g)

Calories334

Total Fat17.6g

Saturated Fat3.4g

Trans Fat0g

Polyunsaturated Fat8.6g

Monounsaturated Fat3.2g

Total Carbohydrates39.7g

Dietary Fiber2.3g

Total Sugars30.1g

Protein6.7g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Guides

Trending Grillside Drinks for 2026: Cocktails, Low‑ABV Sippers, and Non‑Alcoholic Pairings to Elevate Backyard BBQ

Discover the hottest drinks to serve alongside summer grilling in 2026 — from smoked‑syrup cocktails and barrel‑aged RTDs to low‑ABV spritzes, shrubs, kombuchas, and tea blends. Includes batch-making tips, safety notes, and pairing suggestions for common grilled proteins and sides.

Recipes

Blue Drinks at Home: Natural Color Techniques + 10 Viral Blue Cocktail & Mocktail Recipes

Discover how to make stunning blue drinks at home using natural ingredients like butterfly pea and blue spirulina. This guide includes practical techniques, storage tips, and 10 viral cocktail and mocktail recipes — many with grilled-garnish ideas for backyard entertaining.

Tips & Techniques

Seasonal Flavor Framework

A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.