1 ripe pineapple, peeled, cored, and cut into 1-inch chunks
2 teaspoons pure vanilla extract
Simple Syrup to taste
6 ounces bacon-infused bourbon, divided (see note)
2 dashes Angostura bitters
Candied bacon, for garnish
Pulse pineapple and vanilla in a food processor until no pineapple bits remain and mixture is frothy. Add simple syrup to taste. Transfer half the mixture to a shaker and add 3 ounces of the bourbon and 1 dash of the bitters. Shake vigorously and pour into 2 ice-filled glasses. Repeat with remaining pineapple mixture, bourbon, bitters and ice. Garnish with candied bacon and serve.
For bacon-infused bourbon: Cook 1 pound heavily smoked chopped bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate and pour fat into a large bowl. Reserve bacon for another use. Let fat cool to room temperature, about 10 minutes, and then pour ½ cup of it into a wide-mouth 1-quart jar. Add 1 bottle (750 mL) bourbon, seal jar and freeze for at least 6 hours. Using a spoon, scrape off and discard the fat. Strain bourbon through a fine-mesh sieve lined with cheesecloth into a bowl. Pour bourbon through a funnel into its original bottle or store in another jar. Makes 1 (750-milliliter) bottle.
"Winter Cocktails" by Maria Del mar Sacasa (Quirk, 2013)