Smokin’ Hot Peach

*Infuse 750ml whiskey with the rendered fat from 1 pound of bacon in a wide-mouth container. Place in the freezer overnight, remove and discard the solidified fat “puck,” strain the remaining liquid through a coffee filter, and re-bottle.

**Add 1-2 cups local peaches and a pinch of salt to a rich simple syrup (2 parts sugar, 1 part water) in a medium saucepan on the stovetop. Gently simmer peaches in the syrup until infused.

Combine ingredients in a mixing glass. Stir until properly mixed and chilled, then strain into a rocks glass over a large, clear ice cube. Garnish with a bacon wrapped bruleed peach and enjoy.