So I used a recipe that I found online to make some bacon bourbon today. I let 2 ounces of bacon fat sit in a fifth of Jim Beam for 5 hours, put it in the freezer for 2 hours and then skimmed the fat out and filtered it through cheese cloth.
I used 2 oz of bourbon, 1/2 oz of maple syrup, 2 dashes bitters, and an orange zest as a garnish. Basically a Bacon Old Fashioned.
I over looked the fact that the recipie called for grade B syrup, and I used A. I am assuming that B is a little less sweet because that was the main problem with my cocktail, pretty sweet. I also think that I will let the bacon sit longer next time.
Problem Imbiber 