# Bacon Maple Old Fashioned > 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. Canonical URL: https://www.topshelf.recipes/recipes/bacon-maple-old-fashioned ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 25, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 720 minutes - Cook Time: 10 minutes - Total Time: 730 minutes - Servings: 4 - Difficulty: Medium - Category: Drinks ## Ingredients ### Cook bacon and combine with bourbon (fat-wash) - 1 cup Bourbon - 4 strip Thick-cut bacon strips (reserve one for garnish) ### Build and chill the cocktail - 2 tablespoons Pure maple syrup - 8 dash Angostura bitters - 8 cube Large ice cubes ### Strain and garnish - 4 twist Orange peel (for twist) - 1 pinch Smoked sea salt (optional, for rim or sprinkle) ## Ingredient Guide ### 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. ### 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. ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 246 kcal - Protein: 4.8 g - Carbohydrates: 7.6 g - Fat: 5.5 g - Saturated Fat: 1.8 g - Fiber: 0.2 g - Sugar: 6.3 g - Added Sugars: 6.2 g - Cholesterol: 14.3 mg - Sodium: 272.9 mg - Potassium: 100.1 mg - Calcium: 14.9 mg - Iron: 0.2 mg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Rum Mojito Classic](https://www.topshelf.recipes/recipes/rum-mojito-classic) - [Dark n Stormy Rum](https://www.topshelf.recipes/recipes/dark-n-stormy-rum) - [White Russian Cocktail](https://www.topshelf.recipes/recipes/white-russian-cocktail) - [Kahlua Cold Brew Cocktail](https://www.topshelf.recipes/recipes/kahlua-cold-brew-cocktail) - [Grilled Lime Margarita](https://www.topshelf.recipes/recipes/grilled-lime-margarita) - [Lillet Spritz](https://www.topshelf.recipes/recipes/lillet-spritz) - [Trending Grillside Drinks for 2026: Cocktails, Low‑ABV Sippers, and Non‑Alcoholic Pairings to Elevate Backyard BBQ](https://www.topshelf.recipes/articles/trending-grillside-drinks-2026-cocktails-low-abv-non-alcoholic-pairings) - [Blue Drinks at Home: Natural Color Techniques + 10 Viral Blue Cocktail & Mocktail Recipes](https://www.topshelf.recipes/articles/blue-drinks-natural-ingredients-10-viral-recipes) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)