Maple Bacon Old Fashioned

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

How do you turn an old fashioned into a brunch cocktail? You infuse the bourbon with bacon and add maple syrup for the sweetener!

When it comes to brunch cocktails, the options used to be pretty limited. The typical options were either a bloody Mary or a mimosa and since I don’t like bloody Mary’s (cold tomato-soup like drink, no thanks) that meant I always had mimosas. And I have to say, as someone who never particularly loved champagne I’m kind of over mimosas (we didn’t even have champagne at our wedding because neither of us care for it). I revived them for my taste buds one year by making a mimosa bar with different flavored juices, but I still craved something different.

Taking the step towards a different kind of brunch cocktail wasn’t all that difficult once you accept that not all brunch cocktails have to be made with tomato juice or tropical juice, and vodka or champagne, respectively. In fact the only thing you need to have a cocktail be a brunch cocktail is to, well, serve it at brunch! Crazy idea, I know. So I took a classic favorite old fashioned cocktail and served it for brunch in a Joyjolt revere triangle glass. Of course I did add some extra brunch-like elements to it, such as infusing the bourbon with bacon and using maple syrup instead of simple syrup.

My cocktail is in good company with several other brunch cocktails shared today by other #BrunchWeek bloggers. Check out the list below to see those and other non-liquid recipes to drool over. And if you somehow missed it, there’s also a giveaway which you can enter using the widget located at the end of this post. Want to know more about our prizes and sponsors? Click HERE.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Maple Bacon Old Fashioned from The Spiffy Cookie
Pimm’s Iced Tea from Books n’ Cooks
Sparkling Strawberry Peach Punch from For the Love of Food
Spicy Bloody Mary from Sweet Beginnings
Starbucks Copycat Chai Tea Latte from Snacks and Sips
Strawberry St Germain Gin and Tonic from Caroline’s Cooking
Triple Orange Julius from The Crumby Kitchen
Watermelon Fizz Cocktail from Who Needs A Cape?

BrunchWeek Appetizers and Salads:
Breakfast Nachos from Culinary Adventures with Camilla
Cheddar Cheese Bites from Family Around the Table

BrunchWeek Egg Dishes:
Amish Breakfast Casserole from Platter Talk
Cheesy Poblano Frittata from Shockingly Delicious

BrunchWeek Breads, Grains, and Pastries:
Berry Baked Oatmeal from Kate’s Recipe Box
Galaxy Donuts from Hezzi-D’s Books and Cooks
Vegan Mango Peach Toaster Pastries from The Baking Fairy
Waffle Casserole with Maple Sausage from Karen’s Kitchen Stories

BrunchWeek Fruits, Vegetables and Sides:
Bacon and Cheese Loaded Hashbrown Waffles from Big Bear’s Wife

BrunchWeek Desserts:
Brunch Cake from April Golightly
Cream Cheese Coffee Cake from PasstheSushi
Lavender Mimosa Cupcakes from Strawberry Blondie Kitchen
Orange Creamsicle Cupcakes from Cookaholic Wife
Peachy Keen Buttercream from Cooking With Carlee
Raspberry Lemon Cake from The Redhead Baker
Salted Caramel Blondie Trifles from Jolene’s Recipe Journal
Sugar Cookie Fruit Pizza from Hardly A Goddess

Four years ago: Breakfast Grilled Cheese

Six years ago: Nutella-Stuffed Brown Butter Chocolate Chip Cookies

Seven years ago: Dark Chocolate Peanut Butter Granola Bars

Eight years ago: Bacon-Corn Fritters

MAPLE BACON OLD FASHIONED

Serves 1

Ingredients:

BACON-INFUSED BOURBON

2 slices of cooked bacon

375mL bottle of bourbon whiskey

ASSEMBLY

2 oz. bacon-infused bourbon

1/4 oz. maple syrup

2 dashes Angostura bitters

Ice

Orange peel and bacon, for garnish

Directions:

1. In a mason jar, place the bacon and cover with bourbon. Cover and let sit for 12-24 hours or overnight.
2. Place in freezer overnight or until fat solidifies. Using a coffee filter fitted into a funnel, strain out the fat and bacon from the bourbon. Store in fridge until ready to use.
3. Assemble the cocktail by adding bourbon, maple syrup, and Angostura bitters in a mixing glass. Add some ice and stir for 10-15 seconds.
4. Strain into a serving glass with one large ice cube (or a few cubes of ice).
5. Express the oils from the back of the peel over the cocktail, rub around the rim of the glass, and drop into the cocktail along with a slice of bacon. Enjoy!

Source: Adapted slightly from The Loveless Cafe and The Kitchn.

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This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram,