Jamaican Maple Bacon Rum Old Fashioned
Created by Willy Shine
•2 oz. Maple bacon infused Appleton® Estate Reserve (see notes below to make)
•¼ oz. Grade B local harvested maple syrup
•Dash of Bittermens® Mole Bitters
•Dash of Dale DeGroff’s Pimento Bitters™
Garnish: large orange peel and oil and piece of candied allspice maple bacon
Preparation: Add all the ingredients into a double old-fashioned glass, and stir to combine all ingredients. Add 2x2 ice cube stir again to optimal temperature, garnish and serve.
How to Tips:
Allspice Maple Bacon: Place thick cut apple smoked bacon in a pan and begin to cook. Once the bacon begins to crisp squeeze, pour or brush enough maple syrup to cover strips of bacon along with a dusting of ground allspice. Once bacon begins to candy and crisp slightly after a few seconds flip and repeat process. Be careful not to burn. Keep the maple bacon fat in order to infuse your rum.
Allspice Maple Bacon Infusion: Infuse 750 bottle of Appleton® Estate Reserve with 1oz of maple bacon fat in a closed container. Shake it a bit. Allow it to sit for one hour in room temperature then place in the freezer for 3 hours. After 3 hours remove from the freezer, spoon out the frozen solid material and fine strain the liquid through cheese cloth multiple times to remove any small particles.
Recipe and photo provided by Campari America (www.campariamerica.com) for consumers of legal drinking age. Please enjoy our brands responsibly and in moderation.