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Cajun Manhattan

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2 oz. bacon-infused bourbon
1 squirt of maple syrup
1 dash Peychaud's bitters
1 dash Tabasco
1 brandied cherry (optional)

Bacon-infused bourbon:
3 oz. bacon fat
1 750 ml bottle's worth of bourbon


In a mixing glass, combine 2 oz. bacon-infused bourbon (recipe follows), a squirt of maple syrup, and 1 dash each Peychaud's bitters and Tabasco. Stir without ice and strain into a rocks glass filled with 1 large ice cube. Garnish with a brandied cherry.

Bacon-infused bourbon: Render 3 oz. bacon fat; cool to room temperature. In a bowl, combine cooled fat with 1 750 ml bottle's worth of bourbon. Let sit, covered, at room temperature overnight. Freeze for 1 hour to allow fat to harden. Skim off large chunks of fat, and, using a funnel, strain bourbon back into empty bottle through a coffee filter to remove stray bits of fat and bacon. (Published 2011)

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