Step 1:

Obtain a bottle of fine Whisky, Whiskey, Scotch or your favorite Blend.

Step 2:

Procure some fine smoked pork.

Step 3:

Render the maximum fat from the meat by cooking slow.

Step 4:

While cooking the pork, prepare a little sample for the cook, to ensure room in the bottle. Remove 1.5oz for 1lb of bacon. Perfect time to make a cocktail for science.

Step 5:

Add the warm fat to the bottle, replace cap tightly

Step 6:

Shake the bottle till the fat is broken into small bubbles.

Note: The goal is to present as much surface area of the fat to allow the flavors to blend with the spirits. Be sure to modify the bottle so you know it’s now a special batch. My bottle adopted the ‘Double Smoked’ label.

Step 7:

Every 12 hours or more often. Shake vigorously to break apart fat.

Step 8:

Every 48 hours, heat in a water bath to liquefy fat, 120 deg f is all you need.

Note: Repeat steps 6-8 three times (6 days)

Step 9:

Freeze the solution to solidify all fat.

Step 10:

Filter out all solids using a paper coffee filter. Don’t use a funnel like this with your filter, took hours too long. Order the plastic cup top basket made for the filters.

Step 11:

Rinse bottle with hot water to remove any remaining solids. Refill with filtered solution.

Extra Smokey labeled bottle is this batch of ‘Double Smoked’. Classic is straight up, unaltered Walker for comparison.

Step 12:

Fill up some syrup bottles with samples to share. Don’t forget to fill some glasses for yourself.

Extra Smokey labeled bottle is this batch of ‘Double Smoked’. Classic is straight up, unaltered Walker for comparison.

Step 13:

Testing! Make one from each bottle.

Perfect old fashioned: 1.5oz whisk(e)y or bourbon, pinch of sugar, three dashes of bitters, slice of orange peel, and a cherry.

Combine spirits, sugar, and bitters with ice, stir until chilled. Twist the orange peel into the glass, releasing essence. Add orange peel and cherry for garnish.