Candied bacon bourbon

Method

1. Put a large frying pan over a low heat and add the bacon in a single layer. Fry slowly, rendering as much fat out of the bacon as possible, then pour the fat into a small bowl and leave to cool slightly (giving you ample opportunity to eat the bacon).
2. Pour the bourbon into the jar, then add the rendered fat. Seal, give it a good shake, then put in the freezer for 24 hours.
3. Scoop off and discard the solidified fat that’s floated to the top, then strain the bourbon through a fine sieve into a jug. Clean the jar, then put the orange peel and sugar in it. Pour the bourbon back into it, then seal and leave to infuse for 3-5 days in the fridge before drinking.