This is a trendy bacon-rye variation on a Manhattan. I know everyone is doing it, but this time, everyone is right.
2.5 oz Bacon-infused George Dickel Rye
0.5 oz M&R Sweet Vermouth
Barspoon Maple Syrup
Several dashes of Angostura
Two dashes of Orange Bitters (Scrappy's)
Luxardo Maraschino Cherry
Bacon-Rye: I filled one small mason jar (6oz) with George Dickel Rye and one piece of bacon. Let it sit for five days, occasionally shaking it. You will have to strain the bacon-rye to avoid any unwanted bacon bits from getting in the drink.
Combine Bacon-Rye, Vermouth, Maple Syrup and bitters in tin. Dry stir until Maple Syrup has dissolved. Add ice to tin and stir generously.
Add cherry to coupe and strain mixture into coupe. Express orange peel and use as garnish.
Note: I wanted this to remind me of breakfast hence the addition of orange bitters and peel. If only I could have this for breakfast every day!
Second Note: George Dickel is my fav rye to mix with because it is powerful, spicy and well balanced. If you are drinking Bulleit or even Sazerac, I recommend you give this a try.