Another Bourbon thread- This time with BACON!

I saw this receipe in New York Magazine and since it includes two of this forrum's favorite things I thought I should pass it on. If anyone tries this I'd love to hear how it turns out.

Bacon-Infused Old Fashioned

For the Bourbon-Bacon Infusion
3-4 slices extra smoky bacon,
enough to render 1 ounce of fat.
1 750ml bottle inexpensive bourbon

Cook the bacon and render the fat. When the fat has cooled a bit set aside 1 ounce.
Pour bourbon into non-porous container.
Strain the bacon fat into the container and infuse for 4-6 hours at room temp.
Place mixture in freezer until all the fat is solidified.
With a slotted spoon remove fat and strain boubon back into the bottle.

For the Old Fashioned
2 ounces Bacon-infused Bourbon
1/4 ounce Dark Maple Syrup
2 dashes Angostura bitters
Orange Twist

In mixing glass stir bourbon, maple syrup and bitters with ice.
Strain into rocks glass filled with ice.
Garnish with orange.

[Robin Garr]

1 750ml bottle inexpensive bourbon

I guess the point here is not to waste the good stuff. Still, if you start with undrinkable swill, you're going to end up with undrinkable swill, right?

I'm just kind of unsure about DRINKING bacon.....

If you find that recipe interesting, google Eban Freeman and Tailor Restaurant. He's quite inventive...