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The Maple Bacon Old Fashioned Hits All the Right Brunch Notes

This recipe is adapted from The Cocktail Edit, a new cookbook featuring cocktail recipes by award-winning drinks journalist, author and expert Alice Lascelles.

All the real classics—the Old Fashioned, the Manhattan and the Sazerac—would have originally been made with rye, as this was the style of whiskey that prevailed in the States up until Prohibition. Peppery, spicy and flavorsome, rye whiskey is wonderful stuff.

Bourbon, which is based on corn, tends to be sweeter, easier sipping. Its notes of caramel, vanilla, tobacco and baking spices play more nicely with other things.

Maple syrup gives depth and richness to this Old Fashioned; the salt makes it really moreish. Make double rounds of bacon as it will be gone in five seconds flat.

How to Make a Maple Bacon Old Fashioned


50 ml bourbon/rye whiskey
12.5 ml maple syrup
Few flakes of salt (smoked salt is good too)
1 dash Angostura Bitters


Pour contents into a rocks glass.

Garnish with crisp shard of streaky bacon

Stir with ice.