This modern take on the Old Fashioned may not be kosher, but for those of you who enjoy bacon, it' is a real treat!  The smoke from the meat gives this cocktail an almost Islay Scotch flavor.  Loads and loads of phenols from the bacon and the sweetness of the Roundstone Rye and maple syrup make an enticing combination.

2 oz Benton's Bacon infused Catoctin Creek Organic Roundstone Rye (see below)
½ oz Vermont Maple Syrup
2 dashes orange bitters
Maraschino cherry

In an old fashioned glass, add one Maraschino cherry and ice cubes. Combine the rest of the ingredients in a shaker, shake and pour into the glass, topping with 1 teaspoon of Maraschino cherry juice, and serve!

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To make the Benton's Bacon infused Roundstone Rye:

1 bottle of Catoctin Creek Organic Roundstone Rye
1 pound Benton's Bacon

Empty one bottle of Catoctin Creek Roundstone Rye into a large glass bowl. In a cast iron pan cook the pound of bacon till crispy. Set the bacon aside and allow the drippings to cool slightly. Add all the drippings into the bowl of Roundstone Rye. Cover with plastic wrap tightly and let sit on counter for 2 hours. Add 5 slices of cooked bacon, recover, and let sit on counter for an additional 2 hours. Place bowl in freezer for a couple hours till fat rises and becomes solid.

Take bowl out of the freezer and discard fat. Discard Bacon slices. Place white paper towel in a fine mesh strainer over a clean bowl. Pour Rye through slowly. Repeat process one more time. Using a funnel, pour bacon infused Rye back into the Catoctin Creek Roundstone Rye bottle and seal.

Courtesy Cheryl and Bill Bunce.