My take on the Iberian Old Fashioned from The Iberian Pig in Decatur, GA
Three parts bacon infused whiskey
One part grade b maple syrup
2 - 4 dashes of Angostura
Lemon and Orange Peel
Cook 5 pieces of thick cut and hickory smoked bacon until burned in order to generate 1 oz. of grease. Let grease cool slightly and pour grease and drippings into whiskey and let sit at room temperature for 4-6 hours. Place whiskey in freezer for another two hours. Strain whiskey through a coffee filter back into bottle or other receptacle for pouring.