Maple Bacon Old Fashioned To Try Cocktail Recipe

Honestly, I’m always up for messing around with classic cocktails, and the Maple Bacon Old Fashioned is one of those ideas that just works. You get the smooth, familiar Old Fashioned taste, but then there’s this smoky, sweet twist that’s both comforting and a little daring.

You just mix maple syrup and bacon-infused bourbon, and suddenly you’ve got a cocktail that’s easy to make but feels like something special.

You don’t need anything fancy here. Just a few steps and you’ll turn a regular drink into something that gets people talking.

The maple and bacon combo really gives every sip this cozy, balanced vibe—perfect for chilly nights or a lazy brunch.

Maple Bacon Old Fashioned To Try Cocktail Recipe

What I love about this drink is how the smoky bacon and the sweet maple syrup play off the bourbon. You just need a few basic tools and ingredients, and you’ve got a new spin on the old fashioned that’s actually fun to make.

Equipment

I keep my setup pretty simple. The right tools just make things go smoother and help everything blend nicely.

• Rocks glass for serving
• Mixing glass or a small pitcher for stirring
• Bar spoon for mixing
• Jigger for measuring bourbon and syrup
• Strainer for a clean pour
• Small skillet to cook bacon and get that bacon fat
• Fine mesh sieve for straining the fat out when you infuse the whiskey
• Ice cubes or one big cube for slow melting

Heavy glassware is my go-to since it stays cold longer. I also like a sturdy bar spoon—it just makes mixing easier.

Ingredients

Each ingredient has its own thing going on. I always reach for good bourbon and real maple syrup if I can.

• 2 oz bourbon or rye whiskey
• ¼ oz maple syrup (has to be pure, not the pancake stuff)
• 2 dashes Angostura bitters
• 1 small strip crispy bacon for garnish
• 1 tsp bacon fat (optional, for infusing whiskey)
• Ice cubes for serving
• Small pinch of salt (optional, brings out the sweetness)

The maple syrup takes the edge off the whiskey, and the bacon brings in that smoky kick. Sometimes I’ll go all in and infuse the whiskey with bacon fat for a deeper flavor.

Instructions

I prep the bacon and whiskey first, then everything else comes together fast.

• Cook the bacon until it’s nice and crisp, then save about a teaspoon of the fat.
• Mix the bacon fat with bourbon in a jar, let it hang out for a few hours, then freeze and strain out the fat solids.
• In a mixing glass, combine maple syrup, Angostura bitters, and the bacon-infused bourbon (or just regular bourbon if you’re keeping it simple).
• Toss in ice cubes and stir for 20–30 seconds to chill it down.
• Strain into a rocks glass over fresh ice.
• Top it off with a strip of crispy bacon.

I always stir gently so the drink stays clear and smooth. The smell of maple and bacon as you pour—honestly, it’s half the fun.

Notes

I think rye whiskey gives it a nice spicy finish, but bourbon keeps things mellow and sweet. Go for real, dark maple syrup if you want a bolder flavor.

If I’m in the mood for something lighter, I just use a little less syrup. If I want it smokier, I’ll add an extra drop of bacon fat during the infusion.

Chilling the rocks glass helps keep everything balanced while the ice cubes melt. A tiny pinch of salt can make the sweetness pop, but don’t overdo it.

And honestly, I can’t resist serving it with a side of crispy bacon—it’s a simple touch, but it just works.

Tasting Notes

I take the first sip and get this gentle smoky sweetness right away. The maple syrup brings in a smooth, mellow flavor that really balances out the bourbon’s warmth.

It tastes rich, but honestly, it’s not too heavy. The bacon infusion adds a light savory edge, and I pick up on a hint of salt that just makes everything feel more rounded.

It sort of reminds me of a crisp morning breakfast, but without going overboard. The aroma jumps out immediately—maple, oak, and a touch of caramel fill the air.

That scent makes every sip more inviting, tying all the flavors together in a way I didn’t expect. I love how the texture feels silky and just a bit oily from the bacon fat wash.

It coats my tongue, leaving behind this soft sweetness that lingers for a while. The finish stays clean, with a mild smoky aftertaste hanging on.

If you serve it over one big ice cube, the flavors open up slowly. The chill takes the edge off the bourbon and lets the maple and bacon notes really shine through in balance.