Bacon, maple syrup, and whiskey together at last


  • 1 1/4 parts Basil Hayden’s Bourbon
  • 1 part St-Germain Liqueur infused with Applewood Smoked Bacon (recipe below)
  • 1 part freshly squeezed and strained lemon juice
  • 1/2 part diluted maple syrup (1:1 ratio of Vermont Grade-A Medium Amber Syrup to water)
  • 1 dash Peychaud’s Bitters
  • 1/4 part pasteurized egg white

Bacon Infused St-Germain

  • 9 thick slices of Applewood Smoked Bacon
  • 2 750 ml bottle of St-Germain Liqueur


  1. Cook bacon in the oven until it is crispy on the outsides but still chewy in the center.
  2. Place bacon on paper towel to remove some of the rendering.
  3. Place cooked bacon in a glass jar with two 750 ml bottles of St-Germain and allow it to infuse for 24 hours at room temperature.
  4. Remove bacon.
  5. Place liqueur in the freezer so renderings congeal and you can remove them.
  6. Strain through a fine mesh strainer and cheese cloth to remove as much rendering as possible.
  7. Repeat freezer step if needed and strain again.
  8. Refrigerate until ready for use.

The Bacon Sour

  1. Combine bourbon, bacon-infused St-Germain, lemon juice, diluted maple syrup, bitters, and egg white into a mixing glass and shake vigorously with ice.
  2. Strain over fresh ice into a double-old fashioned glass.
  3. Garnish with an orange slice and a piece of the St-Germain-infused Applewood smoked bacon.

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