recipe is not difficult but the ingredients are key.

You need to select

the smokiest bacon you can find and a good bottle of bourbon.


three or four fat rashers and retain a good fluid ounce of the rendered

fat, letting it cool but not solidify.

Pour the fat and 750ml of good

bourbon, such as Four Roses Yellow Label, into a glass jar and let it

sit and infuse; if the bacon is strong enough, it will only take a

couple of hours. You now have a greasy-looking bourbon. To de-grease,

place the jar in the freezer overnight and the fat will congeal.


the fat then strain through a sieve. Ideally, restrain the bourbon

through coffee filter paper for a clear finish.

Your bourbon should now

taste and smell of bacon.

To make your cocktail, mix 50ml bacon bourbon,

a tablespoon of maple syrup and two dashes of angostura bitters with

some ice.

Strain into chilled glasses filled with ice and garnish with

an orange twist.

Send queries to Rosie Macdonald, Country Queries Editor, The Field,

Blue Fin Building, 110 Southwark Street, London SE1 0SU or email Country Queries.

The Field cannot accept any legal responsibility for answers given in these columns.