The Piggyback

• For the Bacon-Infused Bourbon
• 375 milliliters bourbon, such as Tuthilltown's Baby Bourbon
• 2 slices smoky bacon
• For the Apple Cider Syrup
• 2 cups organic apple cider
• 1 tablespoon brown sugar (like dark muscovado)
• 1 tablespoon maple syrup, grade B preferred
• 1-2 star anise

1. Decant the bourbon into a large glass jar with a wide mouth.
2. Fry the bacon in a skillet to render the fat and, once it's cooled, strain the fat into the bourbon and close the jar. (Scarf down the bacon.)
3. Let the bourbon sit out for about 6 hours and then put it in the freezer. Once the fat is completely hardened, scoop it all out with a slotted spoon (or your fingers).
4. Meanwhile, make the cider syrup by combining all the ingredients in a small saucepan and simmering briskly until reduced to 2/3 cup. Strain out the star anise. Refrigerate until cold.
5. For the Piggyback: Into a cocktail shaker with ice, pour 2 ozs bacon-infused bourbon, 1 1/2 ozs cider syrup and 1 oz fresh lemon juice and shake well. Strain into a rocks glass filled with ice. (You can double the ingredients and shake two at a time if you're not drinking alone.)

bacon, milliliters bourbon, bacon, apple cider syrup, apple cider, brown sugar, maple syrup, anise

Taken from food52.com/recipes/1808-the-piggyback (may not work)